准备

做蛋con虫：

• 使用装有桨叶附件的搅拌机将面粉，糖，橙皮和盐混合在一个大碗中，持续约30秒。加入黄油，并以低速结合，直到混合物看起来易碎，大约3分钟的黄油大约与干豌豆大小。加入鸡蛋和奶油，以低速混合，直到面团刚将。如果面团太干而无法聚集在一起，请一次添加更多奶油，一汤匙。将面团轻轻塑造成1英寸厚的磁盘，并用保鲜膜包裹。冷藏至少1小时或最多一周；面团也可以冷冻长达一个月。

Make the pumpkin filling:

• Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.

使streusel浇头：

• Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble the tart:

• Position a rack in the center of the oven and heat the oven to 350°F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inch thick. Drape the round into a 11-inch fluted tart pan with a removable bottom gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.
• Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.
• Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving (or wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with lightly sweetened whipped cream, if you like.