Tuesday, October 19, 2010
TWD: Caramel Pumpkin Tart
I opted for a ginger snap crust pressed into a tart pan. How could that be bad right? The mahogany filling with a crisp cookie crust was mouthwatering. But sadly filling just gets into a total brawl with the crust, creating two great flavors that become horribly overwhelming together. Sad but true. I will have to try this again with a regular crust because it has the makings of something really fantastic.
You can get the full recipe from our host this week Janell from Mortensen Family Memoirs.