Pumpkin Brulée Tart with Gingerbread Crust
Prep time
Cook time
Total time
Serves: 8
  • 1 cup all-purpose flour
  • 1 stick unsalted butter, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • pinch of cloves
  • pinch of all spice
  • pinch of nutmeg
  • pinch of salt
  • 1 can pumpkin puree
  • 1 large egg
  • 2 egg yolks
  • ¾ cup half-and-half
  • ⅓ cup sugar, plus more for caramelizing top
  • ½ teaspoons ground cinnamon
  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).
  2. Gently knead in the flour with your hands until just incorporated.
  3. Roll each out the dough on a lightly floured work surface, then place into a greased 10 inch tart pan.
  4. Preheat oven to 375°. Bake the crust until dough is starting to brown, 25 to 30 minutes.
  5. Meanwhile, blend filling ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into pre-baked tart shell.
  6. Reduce heat to 325°. Bake tart until custard is set and is slightly puffed at edges, about 30 minutes.
  7. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.
  8. Remove tart from pan and set on a serving platter. Sprinkle top generously with sugar. Pass flame of a blowtorch over top until sugar melts and turns golden brown. Let sugar cool until hard, then cut into pieces.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2014/11/pumpkin-brulee-tarte-gingerbread-crust.html