Pumpkin Crème Brûlée Tart
This silky Pumpkin Creme Brulee Tart is the perfect pumpkin pie alternative for thanksgiving dessert! Made with a shortbread crust & pumpkin custard filling
Equipment
- 9" tart pan
Ingredients
Shortbread Crust
- 120 g (4oz) All Purpose Flour, about 1 cup measured volumetrically
- 2 tbsp Almond Flour †⅕
- Pinch of Salt
- 1/2 cup Unsalted Butter, at room temperature
- 1/3 cup White Sugar
- 1/2 tsp Vanilla
Pumpkin Crème Brûlée Tart Filling
- 4 Large Egg Yolks
- 1/4 cup White Sugar
- 1 ¼ cups Heavy Cream
- 1/4 cup Pumpkin Puree
- 1 tsp Vanilla
- 3/4 tsp Cinnamon
- 1/4 tsp Allspice
- Pinch of Salt
Caramelized Sugar Topping
- 6 tbsp White Sugar
- 1 tbsp Water
- 1 tsp Corn Syrup
Instructions
Shortbread Crust
- Preheat oven to 350°F. Add flour, almond flour, and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms.
- Place dough into 9” tart pan and spread out evenly with your hands across the entire bottom and up the sides. Place the tart pan into a baking sheet and then place into the oven for 13 minutes. Remove from the oven and while the crust is still warm, press down any puffed-up parts using a flat bottom glass or measuring cup. Allow to cool completely before adding tart filling.
Pumpkin Crème Brûlée Tart Filling
- Turnoven down to 275°F (140°C). Add all ingredients to a mixing bowl and whisk together until very smooth and uniform.
- Pour the filling over a fine-mesh sieve into the cooled crust, then return the tart to the oven to bake for 40-45 more minutes. When done, the Pumpkin Crème Brûlée Tart should still be slightly jiggly in the centre.
- Remove the Pumpkin Crème Brûlée Tart from the oven and allow to come to room temperature on the counter. When the tart has cooled, wrap the top with plastic wrap, then place into the fridge to cool for at least 6 hours, or preferable overnight.
Caramelized Sugar Topping
- At the time of serving, place all ingredients into a small saucepan over medium heat. Whisk to combine, then allow the mixture to come to a boil. Without stirring, allow the sugar syrup to caramelize into a deep amber color.
- Remove the tart from the fridge and remove the plastic wrap. Immediately pour the hot caramelized sugar over the tart and begin to angle and rotate the pan until the sugar topping is evenly spread onto the entire filling. Allow the sugar topping to harden completely, about 1 minute, then serve immediately.
Notes
† if you do not have almond flour, replace with an additional 1 tbsp of AP Flour