Directions:
- Position a rack in the center of the oven and heat the oven to 325°F
- In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or handheld mixer on medium speed until smooth and lump-free,about 3 minutes.
- Add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.
- Add the egg yolk, egg, and vanilla and beat until just incorporated.
- Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
- Use the spatula to scrape the filling into the crust and spread evenly.
- Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.
- Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours.
- Garnish with whipped cream and crystallized ginger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.89 Kcal (498 kJ) | ||
| Calories from fat | 52.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 9% | |
|---|---|---|---|
| Cholesterol | 47.06mg | 16% | |
| Sodium | 110.18mg | 5% | |
| Potassium | 52.5mg | 1% | |
| Total Carbs | 15.4g | 5% | |
| Sugars | 13.78g | 55% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 1.98g | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 300.76 Kcal (1259 kJ) | ||
| Calories from fat | 132.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 9% | |
|---|---|---|---|
| Cholesterol | 119.04mg | 16% | |
| Sodium | 278.74mg | 5% | |
| Potassium | 132.81mg | 1% | |
| Total Carbs | 38.95g | 5% | |
| Sugars | 34.87g | 55% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 5.02g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 2% | |
| Calcium | 86.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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