Pumpkin Cheesecake Tart with Honey Swiss Meringue
Hands-On Time: 45 mins
Total Time: 13 hrs 10 mins
Yield: 6 to 8 servings
Ingredients:
Tart Crust
1/2 cup chopped toasted pecans
7 tablespoons butter, softened
1 cup powdered sugar
1/4 teaspoon table salt
1 large egg
1/4 teaspoon vanilla extract
2 cups all-purpose flour
Cream Cheese Layer
2 (8-oz.) packages of cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon loosely packed orange zest
Pumpkin Layer
1 (15-oz.) can of pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon table salt
Honey Swiss Meringue
2/3 cup clover honey
4 large egg whites
1/4 teaspoon table salt
Directions:
Prepare Tart Crust: Process pecans in a food processor for 10 to 12 seconds or until finely ground.
Beat butter at medium speed with an electric mixer for 1 minute or until creamy. Gradually add powdered sugar and salt. Add egg, beating just until blended; stir in vanilla. Stir together flour and processed pecans; gradually add to butter mixture, beating at low speed until mixture is no longer crumbly and forms a ball, pulling away from sides of the bowl. Press dough on the bottom and up sides of a 9-inch deep-dish tart pan with a removable bottom. Chill for 1 hour or until firm.
Preheat oven to 350°. Line the crust with aluminum foil, and fill it with pie weights or dried beans. Bake for 20 minutes. Remove weights and foil; bake for 12 to 14 more minutes or until the crust is light brown. Cool completely on a wire rack (about 30 minutes). Increase temperature to 425°.
Prepare Cream Cheese Layer: Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Stir in orange zest. Spread over the bottom of the crust.
Prepare Pumpkin Layer: Whisk together the pumpkin and the next 5 ingredients until smooth; pour over the cream cheese layer in the crust. Cover tart edges with aluminum foil.
Bake at 425° for 15 minutes; reduce temperature to 350°, and bake for 45 to 55 more minutes or until a knife inserted in the center of the pumpkin layer comes out clean. Transfer to a wire rack, and cool completely (about 1 hour). Cover and chill for 8 to 12 hours.
Prepare Meringue Topping: Whisk together honey, egg whites, and salt. Pour water to a depth of 1 inch into the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place the honey mixture on top of a double boiler over simmering water. Cook, whisking constantly, for 10 to 12 minutes or until the mixture reaches 160°. Quickly transfer the mixture to the bowl of a heavy-duty electric stand mixer, and beat, using the whisk attachment, until stiff peaks form.
Gently blot any moisture that is collected on top of the tart during chilling with a paper towel. Spread Honey Swiss Meringue over the tart. Brown meringue using a kitchen torch, holding the torch 1 to 2 inches from the meringue, and moving the torch back and forth.
Recipe courtesy of Southern Living.