November 12, 2023

Brûléed Pumpkin Tart

Brûléed Pumpkin Tart is a show-stopping version of classic pumpkin pie. The crackling, sparkling sugar on top goes so well with the creamy, silky pumpkin filling that I’m never going back.

Pumpkin Filling

There are several things that make the pumpkin filling fun and much better than normal. First is the addition of both freshly grated ginger and maple syrup. I love maple syrup and pumpkin together; they are a match made in heaven. Grated ginger adds a zing that powdered ginger just lacks.

One of the other things that sets this filling apart is the pre-cooking of the pumpkin puree with the sugar and spices. I picked up this technique from Cooks Illustrated, and it really makes all the difference! The spices bloom, water is cooked off, and the sugar melts. It helps make for an extra silky, extra flavorful filling.

Brûlée Idea

The idea for brûléeing the top came from Pinterest. I am not the first to brûlée a pumpkin pie, and when a photo of it came up in my feed one day, I knew I had to make my own version. I decided to make it into a tart as I felt like the elegance of a tart lends itself more to the elegance of a brulee than pie.

Brûlée Tips

I brûlée with a small torch made for the purpose. I bought mine second-hand for only 50 SEK (about $5), but you can find them in most cooking supply stores. At first, I tried to melt the sugar using the broiler in my oven, but it just didn’t work. The sugar didn’t melt properly, and my filling started to get too hot; it was a mess. It might work if you have a really powerful broiler; I just don’t. It is also important to brûlée right before eating! This is NOT something you can do ahead of time. The sugar will start to absorb water, and you end up with a syrup on top of the tart, not a crunchy caramelized crust.

With its creamy pumpkin filling and crackling sparkling top Brûléed Pumpkin Tart shines with sophistication. You’ll love it and your guests will love it too.

Print Recipe

Brûléed Pumpkin Tart

Ingredients

Tart Dough

2 eggs
125 g room temperature butter
½ vanilla bean pod OR 1 teaspoon of vanilla sugar
90 g powdered sugar
250 g all-purpose flour

Pumpkin Filling

180 g heavy cream
180 g milk
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
320 g pumpkin puree
115 g sugar
45 g maple syrup
2 teaspoons grated fresh ginger
1 teaspoon salt
½ teaspoon cinnamon
A pinch of nutmeg

Instructions

Making the Tart Dough:

In a mixing bowl, cream together the room temperature butter, powdered sugar, and vanilla (seeds scraped from the pod or use vanilla sugar) until well combined.
Separate one egg, keeping the egg white aside, and add one egg and one yolk to the butter mixture. Mix until smooth.
Gradually add the all-purpose flour and mix until the dough comes together.
Shape the dough into a round, wrap it in plastic, and let it rest in the refrigerator for at least 1 hour, preferably overnight.
After resting, roll out the dough on a floured surface until it’s about ⅓ cm or ¼ inch thick.
Carefully place the rolled-out dough into an 11-inch or 28 cm tart form, pressing it into the corners and trimming off any excess dough.
Line the tart with foil and add baking beans to weigh it down.
Bake the tart shell in a preheated oven at 375°F (190°C) for 20 minutes.
Remove the foil and beans, brush the tart shell with the reserved egg white, and bake for an additional 10-15 minutes until it turns light golden brown. Allow the tart shell to cool.

Making the Pumpkin Filling:

In a saucepan, cook the canned pumpkin, spices (cinnamon, nutmeg, and freshly grated ginger OR pumpkin spice mix), and sugar together for about 10 minutes over medium heat. Stir continuously while cooking so it doesn’t stick and burn.
Take off the heat and pour into a bowl.
Whisk in the maple syrup and vanilla extract until well combined.
Slowly add the heavy cream and milk while continuing to whisk the mixture.
In a separate bowl, whisk the eggs and yolks together and then add them to the pumpkin mixture. Stir until fully incorporated.
Pour the pumpkin filling into the pre-baked tart shell.

Baking the Pumpkin Brûlée Tart:

Preheat your oven to 400°F (200°C).
Bake the tart at this higher temperature for ten minutes, then reduce the heat to 300°F (150°C).
Continue baking for an additional 20-40 minutes or until the filling is just set.

Cooling and Brûlée:

Allow the baked tart to cool, then refrigerate it until ready to serve.
When ready to serve, brûlée the tart’s surface.
Sprinkle on an even layer of sugar and, using a kitchen torch, burn until it forms a caramelized, crispy topping.
Eat immediately and enjoy!