We can’t have Christmas dinner without pumpkin pie, but it’s two weeks into January and most of us were trying to catch up from all the over eating we did during the holidays, so instead of making a giant pie, I decided to make mini tarts and that way one can have one or many, it’s up to the individual! Of course, I had this idea to brûlée the tops, just for a little difference and it worked out very well; the only thing is that you can’t do it too far in advance otherwise it gets mushy.
Pumpkin Brûlée Mini Tarts
Makes 18 mini tarts and 4 4oz or 100 mL ramekins
Original recipe from Five Roses Flour Cookbook page 132
- 18 mini tart shells, unbaked
- 375 mL or 1 1/2 cups pure pumpkin purée (I used Ed Smith)
- 250 mL or 1 cup warm milk
- 75 mL or 1/3 cup brown sugar
- 50 mL or 1/4 cup maple syrup
- 25 mL or 2 tbsp flour
- 2 eggs, beaten
- 3 mL or 1/2 tsp salt
- 3 mL or 1/2 tsp cinnamon
- 2 mL or 1/4 tsp ginger
- 2 mL or 1/4 tsp nutmeg
- 1/4 brown sugar, air dried (spread brown sugar on a cookie sheet for a few hours to air dry)
- Pre-heat oven to 230°C or 450°F .
- Combine all of the ingredients and pour mixture into tart shells until they just reach the rim.
- For the ramekins, prepare by smearing a good amount of butter on the sides and bottom and then dust with granulated sugar. Fill ramekins to top rim.
- Tarts should bake at 230°C or 450°F for 10 minutes and then at 160°C or 325°F for 10-15 minutes (they bake much faster than the ramekins). Ramekins will need to bake for 15 minutes at 230°C or 450°F and then at 160°C or 325°F for 15-20 minutes (a cake tester should come out clean when tested).
- Sprinkle a good solid but not thick coating of the brown sugar one each tart and ramekin, brûlée with your kitchen torch until sugar is melted and solidifies when cool. Serve with whipped cream.