Ok so we are not even two weeks into #30DaysOfPumpkin and I've missed a couple of days due to sick kids and a ton of recipe flubs. I spent one day testing two recipes over and over and each terrible failures.
However, I broke my streak with this tart. Buttery crust, filled with creamy spiced pumpkin custard and swirled with sweetened goat cheese. This is a twist on pumpkin pie that you just have to share this holiday season!
Pumpkin Goat Cheese Tart
Single pie crust
1 cup fresh pumpkin puree
3/4 cup granulated sugar
3/4 cup heavy cream
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
6 oz chèvre, room temperate
2 tbs maple syrup
1 tbs cream
Preheat oven to 350.
Roll pie crust out, and transfer into a 10 inch tart pan. ( I like the pans with a removable bottom)
In a mixing bowl, whisk all of the pumpkin filling ingredients together. Pour into unbaked tart crust.
In a separate bowl mix the cheese swirl ingredients together.
Drop spoonfuls of the cheese swirl on top of the pumpkin layer. Using a knife, gently swirl into the pumpkin.
Bake for about 20 minutes or until the center only jiggles slightly.
Allow to cool to room temperate and enjoy. (Some may prefer theirs cold. I like mine just slightly warm)