Name: Pumpkin Crème Brûlée Tart
Prep time: 30 min
Total time: 30 min
Yield: 8 Slices

February 19, 2025

This pumpkin crème brûlée tart features buttery shortbread crust, smooth and creamy pumpkin custard, and a caramelized sugar topping.

12 Ingredients

HARD

From the Cook

1/5

Pumpkin Crème Brûlée Tart

Sunday Table

Ingredients

Slices

WarningMilk and 6 other allergens identified

Instructions

Shortbread Crust

Preheat oven to 350°F. Whisk the flour and salt together in a small bowl. Set aside.

In a medium bowl, cream together the butter and sugar until smooth, about 2 minutes. Add half of the flour mixture, and then repeat with the remaining flour mixture. The dough will be crumbly, but should form together when you pinch it.

Spoon the dough a 9-10 inch tart pan, and press it with your fingers until evenly distributed. Poke the dough all over with the tines of a fork. Bake until lightly golden brown, about 20-22 minutes.

When the tart is finished baking, let it cool for 15-20 minutes. Lower the temperature of the oven to 300°F.

Pumpkin Custard

Whisk egg yolks and sugar in a medium bowl until thick and pale yellow, about 3 minutes.

In a small saucepan, combine the heavy whipping cream, cinnamon, and pumpkin pie spice. Heat over medium, and let the mixture simmer for two minutes.

Slowly add about one-third cup of the cream mixture to the egg mixture, whisking vigorously to avoid scrambling the eggs. Once tempered, slowly whisk in the remaining cream mixture until frothy. Add the vanilla extract and pumpkin purée.

Bake

Make sure your oven is set to 300°F! Place the tart pan on a four-sided sheet pan, and put it on the middle rack of your oven. Pour the custard mixture into the tart pan. Bake until just set but a little wobbly in the center, about 30-35 minutes (it will continue setting as it cools).

Let the tart cool at room-temperature for 30 minutes. Then, let it finish setting in the fridge for at least two hours.

Caramelized Sugar

Right before serving, sprinkle the crème brûlée with 2 tablespoons of sugar. Torch the sugar until it is melted and caramelized. Repeat the process with the remaining 2 tablespoons of sugar. Slice and serve immediately.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Custard Consistency Mastery 🥄
Strain the pumpkin custard mixture through a fine-mesh sieve to ensure a silky-smooth texture and remove any potential lumps.
Blind Baking Brilliance 🥧
Fully pre-bake the shortbread crust with pie weights to prevent a soggy bottom and ensure a crisp, golden base for your tart.
Caramelization Perfection 🔥
Use a kitchen torch with even, slow movements to achieve a perfectly caramelized sugar topping, rotating the tart to get an even golden-brown finish.
Pumpkin Spice Balance 🎃
Toast your pumpkin pie spices briefly in a dry pan before mixing into the custard to enhance their aromatic depth and complexity.
Cooling Technique 🧊
Allow the tart to cool completely at room temperature before chilling, which prevents condensation and maintains the custard's smooth texture.

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About the Cook

Sunday Table

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