The best delicious Pumpkin Creme Brulee Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Creme Brulee Tart recipe today!
Hello my friends, this Pumpkin Creme Brulee Tart recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Creme Brulee Tart is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Creme Brulee Tart.
What Makes This Pumpkin Creme Brulee Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Creme Brulee Tart.
Ready to make this Pumpkin Creme Brulee Tart Recipe? Let’s do it!
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1 c All-purpose flour
3 1/2 tb Ice water
1 ts Sugar
1/4 ts Salt
3 tb Vegetable shortening
Nonstick cooking spray
1 c Unsweetened canned pumpkin
1 c Whole milk
1/3 c Sugar
3/4 ts Vanilla
1/2 ts Pumpkin pie spice
1/4 ts Butter extract
1 ds Salt
2 Eggs; lightly beaten
2 Egg whites; large chunks
1/4 c Firmly packed brown sugar
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well
blended; set aside. Combine remaining flour, sugar, and 1/4 teaspoon salt
in a bowl; cut in shortening with a pastry blender or 2 knives until
mixture resembles coarse meal. Add ice water mixture, mix with a fork until
dry ingredients are moistened. Gently press mixture into a 4-inch circle on
heavy-duty plastic wrap. Roll dough, still covered, into an 11-inch circle;
chill 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 10 inch round tart pan
coated with cooing spray, and remove top sheet of plastic wrap. Prick the
bottom and sides of dough with a fork, and bake at 400 oF for 15 minutes.
Let cool on a wire rack.
Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a
bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350 oF
for 40 minutes or until filling is almost set. Let cool 30 minutes on a
wire rack; cover loosely, and chill at least 4 hours.
Uncover and press the brown sugar through a small wire sieve onto filling.
Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar
is bubbly. Serve immediately.
Yield: 8 servings (serving size: 1 wedge).
Calories 207 (29% from fat); protein 5.4g; fat 6.6g (sat 2.3g, mono 2g,
poly 1.8g); carbohydrates 31.4g; fiber 1.7g; cholesterol 60mg; iron 1.5mg;
sodium 125mg; calcium 61mg.
Yields
8 servings
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