A sweet tart that turns cream cheese spread into something molten and spiced, built on a quick butter crust. This shelf gives you the custard and all the flavour, and you have dinner and dessert in one pan.

Serves 2. 35 minutes, 15 at the stove.

About 670 calories a serving, 17 g protein, 50 g carbohydrate, 45 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Mix 3/4 cup flour, 4 tablespoons softened butter, and 1/4 teaspoon salt in a small bowl until the mixture is crumbly. Press this into the bottom and up the sides of an 8-inch tart pan or 9-inch pie dish. Bake for 8 minutes until pale, then set aside to cool slightly.8 min
2. Whisk 1 egg with 2 tablespoons water and 1 tablespoon honey in a bowl until smooth. Stir in 8 oz of the pumpkin cream cheese spread until no streaks remain.
3. Pour the filling into the crust and bake for 18 to 20 minutes until the edges are set but the centre still jiggles slightly when you move the pan. This is the cue that it is done.20 min

Note Swap regular cream cheese and add 1/2 cup pumpkin puree, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon to the filling. The tart keeps for two days covered in the fridge and tastes best served warm or at room temperature. Serve with a sour cream dollop or vanilla ice cream.