Pumpkin Crème Brûlée Tart


Serves: 8 individual tarts


1 recipe Pate Sablee Dough – shaped into a log and chilled
6 ounces cream cheese, room temperature
¾ cup packed dark brown sugar
6 large egg yolks
¾ cup pure pumpkin purée
1 teaspoon finely grated fresh ginger
½ teaspoon ground cinnamon
3 tablespoons brandy
granulated sugar, for brûlée-ing

Pate Sablee (Tender Tart dough)

½ cup + 2 Tbsp unsalted butter, room temperature
½ cup + 2 Tbsp icing sugar, sifted
1 hard-boiled large egg yolk
1 large egg yolk
½ teaspoon vanilla extract
1¾ cups cake and pastry flour, sifted
¼ teaspoon salt

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