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It's pumpkin pie meets crème brûlée and worthy of your next dinner party.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

chill:
2 hrs
total:
2 hrs
Yield:
Serves 10 (serving size: 1/5 of tart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut dough in half and shape each piece into a rectangle. Roll each out on a lightly floured work surface into a rectangle measuring about 7 by 16 in.

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  • Preheat oven to 375°. Lay each dough rectangle over a 4- by 13-in. tart pan with removable bottom. Lift and lower dough into pan (pushing can cause cracking). Trim edges flush with rim of pan, using your thumb or a metal spatula.

  • Cut pieces of parchment paper to fit into tart shells with about 1 in. overhang on all sides. Fill shells with pie weights. Set pans on a rimmed baking sheet.

  • Bake until dough is starting to brown, 25 to 30 minutes. Let cool on sheet until only slightly warm, then carefully pour out pie weights and remove parchment.

  • Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into prepared tart shells, dividing evenly.

  • Reduce heat to 325°. Bake tarts until custard is set and is slightly puffed at edges, about 30 minutes. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.

  • Remove tarts from pans and set on a serving platter. Sprinkle tops of tarts generously with sugar. Pass flame of a blowtorch over tops until sugar melts and turns golden brown. Let sugar cool until hard, then cut each tart into pieces.

Nutrition Facts

307 calories; calories from fat 47%; protein 5.8g; fat 16g; saturated fat 9.4g; carbohydrates 36g; fiber 2.2g; sodium 259mg; cholesterol 130mg.
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