Pumpkin Crème Brulee Tarts
Complexity: easily
Servings: 8
Make a delicious crème brûlée dessert in individual tarts, giving them a more intriguing pumpkin flavor. The tarts will have a crumbly and tender shortcrust pastry crust. For the crème brûlée filling, use cream cheese instead of cream, mixing it with egg yolks, brown sugar, pumpkin puree, and aromatic spices that just beg to be incorporated into the pumpkin filling. Bake the tarts a second time with the filling and refrigerate them to set. The finishing touch is what we love about crème brûlée – a caramel crust. Sprinkle the tarts with sugar and melt it with a blowtorch. The dessert turns out amazing: a delicate, creamy filling between a crisp caramel crust and a crumbly shortcrust pastry crust.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55 g + 2 tbsp (30 g) butter at room temperature
- 55 g + 2 tbsp sifted powdered sugar
- 1 hard-boiled egg yolk
- 0.5 tsp vanilla extract
- 310 g of premium flour, sifted
- 1/4 teaspoon salt
- 6 large egg yolks
- 170 g of cream cheese
- 180 g pumpkin puree
- 165 gr. brown sugar
- 1 teaspoon finely grated fresh ginger
- 0.5 tsp ground cinnamon
- 3 tbsp. brandy
- Granulated sugar, for caramelization
We recommend
Cooking the dish according to the recipe:
- Beat butter with powdered sugar until smooth.
- Strain the boiled yolk through a sieve and combine it with the raw yolk and vanilla. Mix the yolks with the butter mixture.
- Add flour and salt and stir. Form the dough into a disk (it will be very soft), wrap in plastic wrap, and refrigerate for 2 hours to set.
- Unroll the chilled dough and cut it into 8 pieces. On a lightly floured work surface, roll each piece into a 0.5 cm thick circle and place them into eight ungreased, 10 cm fluted tart pans with removable bottoms. Press the dough into the pans and trim off any excess. Refrigerate the pans for 30 minutes, or until the dough is firm.
- Preheat the oven to 180°C. Place the ramekins on a baking sheet, prick the dough with a fork, and bake for about 18 minutes, until the edges begin to brown. Cool the ramekins before filling them.
- Using a blender (or an immersion blender), combine the cream cheese and brown sugar. Add the egg yolks, pumpkin puree, ginger, cinnamon, and brandy and blend until smooth.
- Pour the filling into the cooled tart shells and return to the oven, preheated to 180°C. Bake for about 16 minutes, until the filling is set around the edges but still slightly jiggly in the center. Cool the tarts to room temperature, then refrigerate for at least 3 hours.
- Before serving, sprinkle the tarts with a little sugar and light it with a kitchen torch to caramelize it. Serve immediately. Tarts can be baked in advance and stored in the refrigerator for 1 day, but the sugar should be ignited immediately before serving..
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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