Move over, classic pumpkin pie! Pumpkin brulee tart has a custard-like spiced pumpkin filling baked in a chocolate cookie tart shell, then is sprinkled with sugar and bruleed. #PumpkinWeek

Pumpkin Creme Brulee Tart

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Author: Coleen, The Redhead Baker
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Ingredients

For the tart crust:

  • 1 1/3 cups all-purpose flour 6 3/4 oz
  • 3 tbsp unsweetened cocoa powder 3/4 oz
  • 1/4 cup granulated sugar 1 3/4 oz
  • Pinch of salt
  • 14 tbsp cold unsalted butter cut into small cubes, 7 oz
  • 1 large egg yolk
  • 2 tbsp heavy cream
  • ½ tsp pure vanilla extract

For the filling:

  • 2 cups pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 3 large egg yolks
  • 1 1/2 cups half-and-half
  • 3/4 cup sugar plus more for caramelizing top
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 3/4 tsp kosher salt

Instructions

  1. Make the crust: place the flour, cocoa powder sugar, and salt in a food processor. Pulse a few times to combine. Add the butter, and pulse a few times until the mixture resembles coarse crumbs. Add the yolk and vanilla, and process continuously just until the mixture comes together (no more than 30 seconds).
  2. Scrape the dough onto a sheet of plastic wrap and press into a disc. Wrap tightly and refrigerate for about an hour.
  3. On a lightly floured surface, roll out the tart dough to 1/8 inch thick. Brush off excess flour with a pastry brush. Carefully transfer dough to an 9-inch fluted tart pan with a removeable bottom, pressing it into edges and sides; trim excess by running rolling pin over the pan. Prick the bottom of the dough all over with a fork. Cover with plastic wrap, and chill in refrigerator at least 1 hour.
  4. Preheat your oven to 375 degrees. Remove pan from refrigerator, and place on a rimmed baking sheet. Line with a piece of aluminum foil that overhangs the edges by at least 2 inches. Fill foil with pie weights or dried beans; fold foil to enclose, making sure edges of tart are supported by the foil and weights.
  5. Bake for 20 minutes, or until the foil no longer sticks to the crust. Remove foil and weights; continue baking another 5 minutes. Transfer to a wire rack to cool completely.
  6. While the tart shell is cooling, make the filling: whisk all of the ingredients (except the extra sugar for bruleeing) until well-blended and smooth.
  7. Reduce the oven temperature to 325 degrees. Pour the filling into the cooled tart shell. Depending on the thickness of your tart shell, you may have filling left over. Discard it, make a second crust and bake, or pour into creme brulee dishes and bake. Bake for about 20 to 40 minutes, rotating 180 degrees halfway during baking, until the edges of the filling are puffed, and the center is just barely set. Cool to room temperature, then chill in the refrigerator until set, at least two hours or up to 2 days.
  8. Just before serving, evenly sprinkle a thin layer of granulated sugar over the top of the tart. Use a kitchen torch to brulee the sugar until it melts. Let the melted sugar harden before slicing and serving.