PUMPKIN BRULÉE TART WITH GINGERBREAD CRUST
Not that there’s anything wrong with plain ol’ pumpkin pie (We all love the canned stuff — don’t lie!) — but this Thanksgiving, Melina from Sugary & Buttery has inspired us to step up our dessert game a little.
Melina’s ridiculously indulgent tart (seen here on our Gabriella Dinnerware) will see your pumpkin pie and raise it by an extra-creamy filling, a crunchy bruléed topping and a spicy gingerbread crust. Yum! Read on to get the full recipe below.
For the crust:
1 cup all-purpose flour
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
½ teaspoon cinnamon
½ teaspoon ginger
pinch of cloves
pinch of all spice
pinch of nutmeg
pinch of salt
For the filling:
1 can pumpkin puree
1 large egg
2 egg yolks
3/4 cup half-and-half
1/3 cup sugar, plus more for caramelizing top
1/2 teaspoons ground cinnamon
• 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).
• Gently knead in the flour with your hands until just incorporated.
• Roll each out the dough on a lightly floured work surface, then place into a greased 10 inch tart pan.
• Preheat oven to 375°. Bake the crust until dough is starting to brown, 25 to 30 minutes.
• Meanwhile, blend filling ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into pre-baked tart shell.
• Reduce heat to 325°. Bake tart 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 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.