Perelman loves to cook and inturn founded her award-winning blog, Smitten Kitchen, and dedicated herself to creating and finding the best of the best in recipes and adapting all of her ingredients for the everyday cook. That means Sea Salt and Vegetable oil instead of Himalayan pink salt and truffle oil, which some recipes call for.
“Cooking has become way too stressful. You should be cooking for your enjoyment,” said Perelman. “A good recipe should make it easy and should walk you through the process.”
Perelman prepared a Marbled Pumpkin Gingersnap Tart. See the Recipe below!
yield: one 9-inch tart, serving 8
- 4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken
- 3 ounces (85 grams) graham crackers (five and a half- by-4 π- inch graham- cracker sheets)
- ¼ cup (55 grams or ½ stick) salted butter, melted cold.
- 4 ounces (115 grams) cream cheese, well softened
- 3 tablespoons (40 grams) granulated sugar
- 1 large egg yolk
- 1 large egg
- 1 large egg white
- 1¼ cups (10 ½ ounces or 300 grams, about ½ to ¾ of a 15- ounce can) pumpkin purée
- ¼ cup (50 grams) granulated white sugar
- ¼ cup (50 grams) brown sugar
- ½ teaspoon table salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Few fresh gratings of nutmeg
- 1 cup (235 ml) heavy cream
Make crust Preheat the oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in processor (yielding 1½ cups). Add the melted butter, and process until thecookie- crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of 9- inch- diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.) Place pan on rimmed baking sheet. Make cheesecake batter Mix together the ingredients in a small bowl until smooth.
Make pumpkin batter Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream. Assemble tart Pour the pumpkin batter into gingersnap- graham crust. Dollop the cheesecake batter over pumpkin batter, marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the center comes out clean. Cool the tart completely on a rack, or in the fridge if you, like me, prefeit cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.