Anna Olson’s Pumpkin Creme Brulee Tart

Hi all, as said, here’s the recipe for Anna Olson’s pumpkin brulee tart. If you don’t want to make the tart, you can bake it in a ramekin then brulee it there after just right before serving. You see, you want to impress your guests with some flambee action 😉

If you want to read more about her demo, check out the previous post!

Anna Olson lining the tarts with pate sablee

Anna Olson casually pouring the filling into baked and cooled tart shells.

Anna Olson's Pumpkin Creme Brulee Tart
Pumpkin filling
  • 177g cream cheese
  • 170g packed brown sugar
  • 6 egg yolks
  • ¾ cup pumpkin puree
  • 1 tsp freshly grated ginger
  • ½ tsp ground cinnamon
  • 3 tbsp brandy *optional
  • Granulated sugar for bruleeing
Pate Sablee
  • 150 g butter
  • 100g icing sugar
  • 1 hard boiled egg yolk
  • 1 egg yolk (raw)
  • ½ tsp vanilla extract
  • 210g flour
  • ¼ tsp salt
  1. Beat butter and icing sugar together in a mixing bowl. Push hard boiled egg through a sieve and stir in the raw egg yolk and vanilla.
  2. Add this to the butter mixture and stir till blended. Add flour and salt. Mix till combined.
  3. Shape the dough into a disc and wrap in plastic or clingwrap and chill till firm for about 1-2 hrs.
  4. (The dough can be made ahead and be kept in freezer for 3 months, just thaw in fridge before using)
  5. Unwrap the dough and divide to 8 pieces. In a lightly floured surface, roll out each piece into a circle that is about ¼ inch thick.
  6. Line 8 x 4 in tart shells with a piece of dough, pressing the dough into the shell and trimming away the excess dough.
  7. Chill the tart shells for 30 mins or until firm.
  8. Preheat oven to 162 C and place the tart shells on a baking tray, dock the bottom of each shell with a fork.
  9. Bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
  10. Prepare the filing. Combine cream cheese and brown sugar with a blender or immersion blender. Mixer would be fine too.
  11. Add the rest of the ingredients and blend till smooth.
  12. Pour filling into the cooled tart shells and return to the oven and bake for 16 minutes.
  13. Bake till the filling has set around the edges but still a little jiggly in the centre.
  14. Cool tarts to room temperature for at least 3 hours before chilling.
  15. To serve, sprinkle some sugar on top of the tarts and use a blow torch to melt and caramelize the sugar.
  16. Serve immediately.

*Tip: The tarts can be baked and chilled up to a day in advance (to ease your holiday cooking and baking madness), but should be bruleed right before serving.


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