• Prep Time 40 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pate Sablee dough, shaped into a log and chilled (recipe as stated below)
  • 177ml of cream cheese, rested until room temperature
  • 3/4 cup of packed dark brown sugar
  • 6 large egg yolks
  • 3/4 cup of pure pumpkin puree
  • 1 tsp of fresh ginger, freshly grated
  • 1/2 tsp of ground cinnamon
  • 3 tbsp of brandy
  • Granulated sugar, for bruleeing
  • Pate Sablee (Tender Tart Dough):
  • 1/2 cup and 2 tbsp of unsalted butter, rested until room temperature
  • 1/2 cup + 2 tbsp of icing sugar, sifted
  • 1 hard boiled large egg yolk
  • 1 large egg yolk
  • 1/2 tsp of vanilla extract
  • 1 3/4 cups of cake and pastry flour, sifted
  • 1/4 tsp of salt


  1. Pate Sablee - Tender Tart Dough: Beat the butter and icing sugar together until a smooth consistency is attained.
  2. Push the hard boiled egg yolk through a sieve and stir in the raw egg yolk and vanilla.
  3. Add this to the butter mixture and stir until blended.
  4. Add the flour and salt to the butter mixture. Stir until blended.
  5. Shape the dough into a disc and wrap in plastic and chill until firm for about 2 hours.
  6. Thaw in the fridge before using.
  7. Note: The dough can be prepared and frozen for up to 3 months.
  8. Pumpkin Crème Brulee Tart: Unwrap the chilled dough and slice it into 8 pieces.
  9. On a lightly floured work surface, roll out each piece into a circle that is about 1/4 inch thick.
  10. Line 8 ungreased 4-inch removable bottom fluted tart shells with a piece of dough, pressing the dough into the shell and trimming away the excess dough.
  11. Chill the tart shells for 30 minutes or until firm.
  12. Preheat the oven to 162 degrees Celcius and place the tart shells on a baking tray, dock the bottom of each shell with a fork.
  13. Bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
  14. For the filling, combine the cream cheese and brown sugar with a blender or immersion blender.
  15. Add the egg yolks, pumpkin puree, ginger, cinnamon and brandy. Blend them until smooth.
  16. Pour filling into the cooled tart shells and return to the 162 degrees Celcius oven to bake for about 16 minutes.
  17. Bake until the filling has set around the edges, but still a little jiggly in the centre.
  18. Cool the tarts to room temperature for at least 3 hours before chilling.

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