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1
Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.
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2
Whisk the eggs in a big bowl to break up the yolks.
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3
Whisk in the pumpkin, molasses, and fresh ginger.
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4
In a separate, medium-size bowl, whisk the sugars and spices together.
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5
Add this to the pumpkin mixture, and whisk some more.
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6
Gradually add the evaporated milk, stirring until the filling is smooth and the milk is fully incorporated into the pumpkin.
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7
Pour the pumpkin filling into your deep-dish tart shell, and bake for 3540 minutes, until the filling is firm to the touch and doesnt jiggle when you shake the pan.
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8
Dont worry if the top cracks slightlythat happens.
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9
You can cover the cracks with the pastry leaves.
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10
Remove the tart from the oven, and place it on a wire rack to cool slightly.
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11
To remove the tart from the pan, rest it on a big can.
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12
Make sure the tart is steady and balanced.
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13
Slide the outside ring of the pan down off the tart.
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14
Move the tart to your work surface and slide the tart off the pan bottom onto a rimless serving dish or a cutting board.
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15
Cool to room temperature, then refrigerate until serving.
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16
Roll out the remaining dough to 1/4 inch thick.
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17
Use a leaf-shaped cookie cutter to cut out leaves, and score the veins in the leaves with a small knife.
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18
Brush the leaves with the egg wash, using a pastry brush or a scrunched-up paper towel, then sprinkle them with enough sugar to coat them.
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19
Carefully move the leaves to an ungreased sheet pan or baking sheet.
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20
Place them in the oven, and bake until the leaves are golden brown and crispy, 810 minutes.
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21
Remove the sheet pan from the oven, and allow the leaves to cool slightly.
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22
Use a metal spatula to lift the cookies off the pan.
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23
Not too long before serving the tart, place the leaves on top of the pumpkin filling in whatever pattern you like.
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24
Serve at room temperature or chilled.
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25
If you have more leaves than you want to use to decorate your tart, theyre delicious with ice cream or nice to serve alongside a slice of a tart.
