Pumpkin Maple Brûlée Tarts

I don’t like pumpkin pie, to put it mildly. I find the basic untweaked pumpkin filling quite horrid, not much better than canned pumpkin itself. I hope I’m not offending anyone. Maybe I am being weird.
The pumpkin concentration in this recipe is just right to my taste, as well as the silky smooth texture of the crème.

Makes 6 4-inch tarts

For the crusts: follow this recipe for making and prebaking the tart shells

For the filling:

  • 4 large egg yolks
  • ½ cup pure maple syrup
  • ½ cup unsweetened pumpkin puree
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp salt
  • 1 cup whipping cream
  • ¼ cup whole milk
  • About ¼ cup Demerara sugar

Fill the tart shells, bake the tarts:

Reduce the oven temperature to 300F after prebaking the tart crusts.

Make sure the tart shells are cooled before filling.

In a medium bowl, whisk together the yolks and maple syrup until combined, followed by the pumpkin puree, spices, and salt. Gradually whisk in the cream and milk into the mixture; don’t whip too much air into the custard base. Strain the custard through a fine mesh sieve into a liquid measuring cup. Place the cooled tart shells onto a baking sheet lined with parchment or silicone mat. Divide the custard between the prebaked tart shells filling them just a bit below the rim. Carefully transfer to the oven and bake for about 25 minutes, or until the filling appears softly set at the edges but still jiggles. Watch it baking; a minute too long and the texture will be grainy. Cool the tarts in the pan on a cooling rack. After completely cooled, refrigerate for 1 to 2 hours.

Right before serving, sprinkle the surface of each chilled custard tart with a scant 1 tbsp of Demerara sugar. Blow torch the sugar, following all necessary safety measures. Serve at once.

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31 Responses to “Pumpkin Maple Brûlée Tarts”

  1. Indécent !!

  2. Terriblement indécent !!

  3. Nice idea! I go to the market this morning… I’ll buy all I need for your recipe, thank you!

  4. That’s a gorgeous and elegant dessert! And so perfect for now! If you don’t like pumpkin pie and love this one, imagine how people that like it will react ahahah!

  5. Oh how gorgeous! These sound delicious, too. I’m on such a pie/tart kick!

  6. Yum! These look to die for!

    I looove pumpkin and maple together!

  7. What a gorgeous tart! It must taste heavenly!



  8. what a perfect fall treat. pumpkin and maple would indeed make a happy marriage, and come on–who would ever pass up a brulee?

  9. I am not a huge pumpkin pie fan either but thats sounds like a very nice variation !

  10. Absolutely lovely! I don’t care for pumpkin pie either, but these are a sophisticated dessert. Now I must make them during this Fall.

  11. Pumpkin pie..I can take it or leave it…But I do make a kick ass maple-pumpkin pie that reminds me of these!

  12. I actually do love pumpkin pie but I always play around with the filling (that is, I always make my own). Last year it was butterscotch and pumpkin and that was rather tasty. This recipe sounds rather divine, hope I can find the time to make it real soon.

  13. This is a fantastic idea! I don’t like pumpkin pie either, but I DO like caramelized sugar, so maybe this would suit me…

  14. Waw!! What georgous bruléed tarts!! Amazing!! & wicked too!!

  15. What a gorgeous tart. Maple, pumpkin and caramelized sugar sound like a good match to me.

  16. OOOOOH YUM! These look REALLY good. Your picture is amazing too. :)

  17. Lovely! I detest pumpkin pie, but my husband loves it. Maybe this recipe of yours will be something we can both enjoy.

  18. Gorgeous! And the combination sounds good, I looooove maple syrup.

  19. Your photo is brilliant. It shows the changing seasons and the food of season so well. Yum. Pumpkin pie ….uhhhmmmm right there with you. In fact I am not a big fan of pumpkin in any dessert. I am tempted to try this though.

  20. Your pictures are mouthwatering! I love everything pumpkin, and maple-syrup… aah.. nothing says fall like those two!

  21. Looks wonderful, especially with the brulee top. Very autumnal

  22. What a delicious variation on the classic brulee. Perfect for autumn.

  23. Another winner Vera. Beautiful tarts…everything and more here. LOVELY!!

  24. Great idea! This is beautiful.

  25. Beautiful, Vera. I love creme brulee and pumpkin. Together they’d be great!

  26. 7tourvercors, I wonder what is so indecent about these tarts?

    Thank you, everyone, for the kind comments! I greatly appreciate it!

  27. How good a look!What a delicious variation on the classic brulee.

  28. i have GOT to make these for thanksgiving dinner!!!

  29. I started making a really similar pumpkin tart for Thanksgiving after being horrified by the pumpkin pie recipes out there. You are totally right – most of those recipes taste like well, canned pumpkin in a crust.

    Adding cream and maple syrup makes such a difference!

  30. I love pumpkin and maple syrup. will definitely try this one out :)

  31. Hello and thank you for your recipe! it is absolutely delicious. I am very inexperienced with baking, this is the first tart I ever made. Since I dont own small tart forms, I just used a bigger one. I assume because of this, 25 min was not enough to bake and i let it in the oven maybe another 15 min. Any suggestions for baking?
    The taste was amazing! Thank you!

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