Pumpkin Crème Brûlée Tarts



½ cup + 2 Tbs softened butter

½ cup + 2 Tbs icing sugar

1 egg yolk

½ tsp (2.5 mL) vanilla

1¾ cup pastry flour


250 g light cream cheese, softened

1 cup brown sugar

7 egg yolks

1 cup (240 mL) pumpkin puree

¼ tsp cinnamon

2 Tbs (30 mL) cognac


  1. Sift the icing sugar into the butter, and cream together until smooth. Add the egg yolk and vanilla, mixing until combined. Finally sift in the flour.
  2. Once it is fully incorporated, wrap the dough in plastic wrap and refrigerate for 1 hour (shape it into a log, it will be easier to slice and roll later).
  3. After it has firmed up, slice it into 8 portions and roll each out to between 5 mm and 3 mm thick.
  4. Press the dough into each tart shell and dock the bottoms with a fork. Chill the dough again for 10-15 minutes.
  5. Bake at 325º F for about 15-18 minutes. Cool completely prior to filling.
  6. Filling
  7. Blend all the ingredients until smooth.
  8. Fill the cooled tart shells and bake at 325º F for 18-20 minutes or until the filling has set. Cool before removing the tartlets from the moulds. Refrigerate if you aren’t serving immediately. Sprinkle the tops with sugar and brûlée before serving.

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