Pumpkin Crème Brulée Tarts

Yield: Makes 8 individual tarts



½ cup + 2 Tbs softened butter

½ cup + 2 Tbs icing sugar

1 egg yolk

½ tsp vanilla

1¾ cups pastry flour


250 g cream cheese, softened

1 cup brown sugar

7 egg yolks

1 cup (250 mL) pumpkin puree (canned is ideal because it has less moisture than if you make your own)

¼ tsp cinnamon

2 Tbs (30 mL) Cognac, optional


    For the dough:
  1. Sift the icing sugar into the butter and cream them 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 it (shape it into a log, it will be easier to slice and roll later). It needs a good hour or so to chill, otherwise it will be too soft to work with.
  3. After the dough has firmed up, you can slice it into 8 portions and roll each out to between 3 - 6 mm thick. Press the dough into each tart shell and prick the bottoms with a fork. Chill for 10 to 15 minutes in the freezer. Bake at 325º F for about 15-18 minutes. Cool completely prior to filling.
  4. For the Filling:
  5. Blend everything using a hand mixer or food processor until smooth. 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 molds. Refrigerate if not serving immediately.
  6. Before serving, sprinkle the tops with sugar and brulée with a blowtorch until the sugar has melted and turned a deep, golden brown.

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