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.
March 9, 2010 at 12:34 pm
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!
January 7, 2010 at 6:14 pm
I love pumpkin and maple syrup. will definitely try this one out :)
November 7, 2009 at 3:30 pm
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!
November 6, 2009 at 11:10 am
i have GOT to make these for thanksgiving dinner!!!
November 2, 2009 at 5:31 pm
How good a look!What a delicious variation on the classic brulee.
October 26, 2009 at 9:21 pm
7tourvercors, I wonder what is so indecent about these tarts?
Thank you, everyone, for the kind comments! I greatly appreciate it!
October 26, 2009 at 1:57 pm
Beautiful, Vera. I love creme brulee and pumpkin. Together they’d be great!
October 25, 2009 at 1:33 pm
Great idea! This is beautiful.
October 25, 2009 at 7:26 am
Another winner Vera. Beautiful tarts…everything and more here. LOVELY!!
October 24, 2009 at 6:00 pm
What a delicious variation on the classic brulee. Perfect for autumn.
October 24, 2009 at 5:39 am
Looks wonderful, especially with the brulee top. Very autumnal
October 23, 2009 at 6:07 pm
Your pictures are mouthwatering! I love everything pumpkin, and maple-syrup… aah.. nothing says fall like those two!
October 23, 2009 at 12:14 pm
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.
October 23, 2009 at 5:58 am
Gorgeous! And the combination sounds good, I looooove maple syrup.
October 22, 2009 at 4:07 pm
Lovely! I detest pumpkin pie, but my husband loves it. Maybe this recipe of yours will be something we can both enjoy.
October 22, 2009 at 11:33 am
OOOOOH YUM! These look REALLY good. Your picture is amazing too. :)
October 21, 2009 at 11:01 am
What a gorgeous tart. Maple, pumpkin and caramelized sugar sound like a good match to me.
October 21, 2009 at 7:42 am
Waw!! What georgous bruléed tarts!! Amazing!! & wicked too!!
October 20, 2009 at 5:30 pm
This is a fantastic idea! I don’t like pumpkin pie either, but I DO like caramelized sugar, so maybe this would suit me…
October 20, 2009 at 5:25 pm
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.
October 20, 2009 at 7:05 am
Pumpkin pie..I can take it or leave it…But I do make a kick ass maple-pumpkin pie that reminds me of these!
October 20, 2009 at 6:41 am
Absolutely lovely! I don’t care for pumpkin pie either, but these are a sophisticated dessert. Now I must make them during this Fall.
October 20, 2009 at 6:30 am
I am not a huge pumpkin pie fan either but thats sounds like a very nice variation !
October 20, 2009 at 5:49 am
what a perfect fall treat. pumpkin and maple would indeed make a happy marriage, and come on–who would ever pass up a brulee?
October 20, 2009 at 5:25 am
What a gorgeous tart! It must taste heavenly!
October 20, 2009 at 4:32 am
Yum! These look to die for!
I looove pumpkin and maple together!
October 20, 2009 at 4:15 am
Oh how gorgeous! These sound delicious, too. I’m on such a pie/tart kick!
October 20, 2009 at 12:08 am
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!
October 19, 2009 at 10:31 pm
Nice idea! I go to the market this morning… I’ll buy all I need for your recipe, thank you!
October 19, 2009 at 10:20 pm
Terriblement indécent !!
October 19, 2009 at 10:19 pm