This tart turned out perfect. I didn't have any issues with the meringue. The crust came out perfect but I would recommend not using all of it. It makes a thick crust. I think you could make a 10 inch tart instead of a 9 inch, which may take care of the crust issue. I cut the tart at room temp so didn't have any issues but if trying to cut it right out of the refrigerator, I could see it being difficult based on the thickness. Also, though it doesn't really indicate when to remove the pan, I removed it after chilling time. The filling tasted great. The orange zest provide a nice flavor to the cheese cake. I gave it 4 stars because of the crust.
Pumpkin Cheesecake Tart with Honey Swiss Meringue
thinkdaily Posted: 11/29/13
NattyJo Posted: 11/07/13
This recipe was ok. The crust ended up being really thick and hard. I had to use a steak knife to cut through it... The filling was pretty good, but the pumpkin over-powered the cream cheese flavor. The meringue was a disaster. No matter how long and hard I whisked/beated the mixture, the peaks would not form. I'm guessing it was because the honey made it too heavy. But the mixture tasted good even though it was runny, so I just drizzled it over the cheesecake.
KnittingSis Posted: 01/01/14
Like another reviewer's version, the crust came out very thick and very hard. Guests made polite comments, but there was a lot of it left over and no one wanted to take it with them. A very standard and plain lard crust apple pie nearly disappeared--so the guests did have appetite for dessert. Lots of work, no oohs and ahhs: this one was a fail.