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
Ingredients:
- 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)
Directions:
- 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.
Your tarts look fantastic! Pumpkin pie is one of my favourite holiday desserts, I’d love to have a taste of these pumpkin tarts!
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Thanks Amber, I’d mail you a couple but they are all gone now.
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I was about to ask if they are really mini. lol thats a good optical illusion. I always prefer small tarts while eating. Its less of a mess and much prettier but while making I prefer the big ones because I tend to save time with the one time rolling out and cutting out. Your pumpkin tart looks perfect for my tummy. Feel free to send me some over Eva =P
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Thanks Helene, they were about 3cm in diameter, perfect for two bites. I know what you mean about eating and making them, small means fiddly work, but since I didn’t make the shells it wasn’t too bad!
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That’s so cool that you brûléed the pumpkin tops and I love the idea of the tart for portion sizing… it makes for a fun serving switch-up too – they look so pretty!
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Thanks Kelly, it worked out very well because the kids love pumpkin pie and they also love crème Brûlée.
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This looks fantastic!! I can’t believe I have never tried creme brulee, but you have inspired me to try!
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Thank you kindly Cathleen, you MUST try crème brûlée, and then try this pumpkin brûlée because it really is lovely.
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These are adorable! I love creme brûlée so these cute little tarts must be delicious!
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Thanks for dropping by, Anne, I loved your butter post.
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i am drooling. I love these tarts- the pumpkin is perfect for the filling
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Thanks Jessica, you’ll have to come up with a gluten free crust, and I’m sure you could substitute rice flour, corn starch or tapioca flour in the pie recipe.
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Those look wonderful.
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Thanks Greg.
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Brulee tarts are pretty neat. I haven’t seen anything like them before. I adore pumpkin!
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Thanks Ilan, they were pretty darn tasty too!
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Hi Eva! How are you?
Wow, wow, what beautiful tarts. I don’t think I’ve ever made tarts, but you make it sounds quite easy. I’ve already set the menu for my Super Bowl party, which I look forward to sharing with you and everyone else, but next time I have to make a dessert I will try these.
They look amazing, pure gold, figuratively and literally. 5 stars from me and can’t wait for the next recipe!
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Thanks for asking Tudor, I’m well. And thank you again for your flattering comments.
It’s very funny, as I mentioned on your blog, that this time last year, all the blogs I follow we’re chuck-full of Super Bowl recipes, but this year yours is the first I read! I’m looking forward to seeing the entire round up. I’ll probably blog about our dishes after-the-fact.
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They look gorgeous, they could go on the cover of a magazine.
I’ll be doing a special feature, with the food recipes, some of the special moments and some of the decor.
It’s a special day so I want to make it will also be a special post.
Can’t wait to read about your party and recipes.
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Thank you Tudor, I look forward to yours too.
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Eva, you are brilliant! My hubby LOVES pumpkin pie, but an entire pie is too much of a good thing and after two days it no longer tastes the same. I never thought of making tarts… I could make half a dozen and then use the pumpkin for something else. What a great idea!
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Thanks Zsuzsa, I used the mini shells but you could use the real full-sized tart shells. And your home made pastry would be way better, the the store bought is good in a pinch.
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I too prefer the tartlets to a whole big pumpkin pie, so much more elegant and easier to serve. The brulee top really makes it., lovely, lovely presentation as usual.
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Thank you so much Norma, that’s very kind of you to say. Next time in going to try filling the tarts with frozen shells and freezing them with the filling, so that you can bake them fresh as needed!
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They look really cute, Eva! When I have time I often prepare individual tarts because they look so beautiful compared to a slice of tart (also everyone thinks they were much more complicated to prepare!). I’m not a big fan of pumpkins and squashes (I know… I’m alone here), but I would love to steal the burnt layer 😉
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Thanks Sissi, as I mentioned to Maria A_Boleyn, these are not too pumpkinny, but then if you don’t care for pumpkin, you likely wouldn’t like these either. I’m not a huge fan, but my SIL, kids and hubby love it, so it is on these holidays that I splurge and make it for them.
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I’m so glad you thought to post this recipe, Eva. I’ve pumpkin puree in my freezer and I must remember to do something with it. Although I’ve little need for so many tartlets, I’m sure I can scale back the recipe to a more manageable number. Thanks for sharing the recipe and kick-starting my memory. 🙂
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I’m so glad, you inspire me so much, so it’s nice to ‘give back’. Although I haven’t yet tried it, I would suggest that you fill the frozen tartlets with the pie mixture and freeze it. I can’t see why this wouldn’t work.
Now you’ve made me think about something I should do for the blog…thanks!
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A great idea Eva. They look and I am sure they were delicious
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Thanks Tania they did turn out exceptionally well.
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Eva,
I love pumpkin and the tarts are so much better than the entire pie. I love these! Looks very scrumptious 🙂
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Thank you kindly Judy. They are lovely.
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I love the idea of these being individual tarts and the bruleed top too Eva! 😀
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Thanks Lorraine, they were quite lovely.
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These tarts are too beautifully presented and the taste must have been exquisite 😀
Cheers
Choc Chip Uru
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Thanks CCU, they were very tasty indeed.
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Delicious looking tarts! And so pretty! I love the brulee on top!
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Thanks Tanja, they worked out better than I had expected. It’s definitely going on my Christmas list for the future.
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the tarts are absolutely beautiful and mouth-watering Eva, I love the brulee on top 😉
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Thanks Trang, they were a grand success as was the ramekin version too!
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How absolutely adorable are those Eva! Very good idea and the creme brulee over top was also clever. It gave the tarts that touch of elegance. I really like the picture with the fork dug in…gives you a good feel for the inside and it looks delicious!
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Thank you Kristy,
Having the pie filling in the ramekin really gave you the creamy texture that was lost in a pie or even the mini tart. I’ll definitely make the ramekin brûlées again.
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They turned out so pretty:) I was thinking it would be cool to make butter tarts this way.. have you ever tried it? xx
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Hi Barbara, I’ve made butter tarts in the mini tart shells, but I’ve never made it without the crust…interesting idea though…
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wow these tartlets look glorious! Excellent job, Eva.
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Thank Angie, they were incredibly tasty.
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Yum! 🙂
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Thank you
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What beautiful little tarts. They look gorgeous. I think the brulee on the top is a lovely idea. We’re not able to buy canned pumpkin here! xx
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Pumpkin is definitely a North American thing, in fact, I never had it until I started dating JT, oh so many years ago. It’s not something Ioved but I have to say that its grown on me. If it wasn’t so darn heavy, I would send you some.
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The tarts are lovely as is the lone regular creme brulee. I’ve been thinking of making a couple lately myself now that I’ve finished off the last of the Indina sweets in my freezer.
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Thanks Maria, if you like pumpkin pie, you will love this. I didn’t even miss the crust on the crème Brûlée version.
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I’m not overly fond of pumpkin but I have about half a can of ED Smith pumpkin puree (not pie filling) in the freezer to use up.
I’m more likely to make a dulce de leche creme brulee (or flan) though and save the pumpkin for soup with chickpeas. The last batch of soup I made wasn’t amazing on the first day but, on reheating, the curry flavours really came through.
I made a thai coconut soup with fish balls and shrimp today (6 servings going into the freezer) so soup isn’t at the top of my ‘must do’ list.
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I know what you mean Maria, this recipe is more about the spices than the pumpkin, the pumpkin is there for creaminess, and it does that very well.
Having said that, your dolce de leche would be high on my list for sure!
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