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Pumpkin crème brulée tart

Pumpkin crème brulée tart

Elegant, golosa, cremosissima: pumpkin crème brulée tart is as good as pastry tart. Crème brulée is a sweet French to prepare: in this case it is enriched with Delica pumpkin puree, with a pleasant taste of chestnuts. And it's inserted into a buttery, crumbly shortbread shell, cinnamon scented. If it wasn't enough the crispy and buttery shortbread and the creamy pumpkin filling to cheer you up, there is also the crust of crunchy caramel made simply with cast cast cast cast sugar with cannellino. Is’ the perfect autumn dessert.

This pumpkin crème brulée tart is one of the sweets I designed to experiment with the sweet use of pumpkin and, in particular, delica pumpkin, one of my favorites. It has a dry and firm pulp and a taste between chestnut and persimmon. Is’ not very watery and perfect for sweets like the TIRAMISU’ PUMPKIN or the PUMPKIN TART (PUMKIN PIE), or the BRIOCHES PUMPKIN WITH CINNAMON. For fluffy sweets, as the PUMPKIN PIE AND ALMONDS WITHOUT BUTTER you can also use the Neapolitan or the violin.

As always, the preparation of crème brulée is extremely simple, because it is enough to mix the ingredients raw. The magic of cooking then takes place in the oven. Shortcrust pastry is flavored with cinnamon and sugar crust is the final touch in this simple but great effect dessert. To be saved also in view of the Christmas holidays. I remind you that to caramelize sugar you have two alternatives. The first, what I suggest to you, is to use the appropriate cannellino (indispensable also to burn the meringues). The second is to sprinkle the sugar cake and put it in the oven at the highest temperature and with the grill on.

Is, if you have any curiosity about pumpkin, from calories to types through sweet and savory recipes, take a look at my article on PUMPKIN IN THE KITCHEN. That said,  you've already tried my PUMPKIN DUMPLINGS, delicious and simple to do, even in VIDEO RECIPE?

Pumpkin panna cotta

PUMPKIN CRÈME BRULEE TART

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR PUMPKIN BRULEE CREAMS:
  • 255 milliliters of fresh liquid cream
  • 30 ml whole milk
  • 255 grams of Delica pumpkin puree (about 500 grams of raw pumpkin)
  • 3 egg yolks
  • 100 grams of sugar
  • a pinch of salt
  • cinnamon, to taste
  • nutmeg, to taste
  • a pinch of vanilla Bourbon
  • 1 tablespoon grappa or cognac or rum
  • caster sugar to garnish the sweet, to taste
  • FOR CINNAMON SHORTCRUST PASTRY:
  • 250 grams of flour 00
  • 1 whole egg
  • 100 grams of sugar
  • 130 grams of butter
  • a pinch of salt
  • cinnamon, to taste

PROCEEDINGS

For PUMPKIN PUREE, Preheat the oven to 170 degrees static, clean the Delica or Hokkaido pumpkin by eliminating the outer peel and internal seeds and filaments. Cut the pumpkin into pieces and put it on a baking tray lined with baking paper and lightly anown with extra virgin olive oil. Cook for 30 minutes or until the pumpkin is tender. Put the pumpkin in the mixer and blend it until you get a thick, smooth puree.

For CINNAMON SHORTCRUST PASTRY, crisp and fragrant, put flour, Salt, sugar,  cinnamon, butter on the work plane. Knead with your fingertips until you get a dough composed of large crumbs, then add the whole egg and continue kneading until you get a smooth and homogeneous dough. Wrap it in food film and store in the refrigerator for at least an hour.

When cinnamon shortcrust pastry will be cold, roll it out with the rolling pin on the lightly floured work top, to a thickness of about half a centimeter. Grease and flour a cake Pan (I advise you the micro-perforated tarts cakes, where the dough cooks perfectly), then insert the shortcrust pastry inside so as to cover both the bottom and the sides of the tortiera. Trim edges, fill the tortiera with legumes or with the appropriate ceramic white cooking balls and bake in white in a preheated oven at 180 degrees static for 20 minutes.

Pumpkin crème brulée tart

While shortcrust pastry cooks, we prepare THE BRULEE CREAMS WITH PUMPKIN: put the egg yolks in a bowl with the sugar and whisk until you get a foamy mixture. Combine the pumpkin puree, Salt, vanilla, cinnamon, the nutmeg and stir. Heat the milk together with the cream in a saucepan and pour flush over the egg and pumpkin mixture. Combine the liquor. Pour the mixture (it will be liquid, is normal) on shortcrust pastry already cooked in white and bake in the oven at 160 grams for 35-40 minutes or until the cream has firmed (resting a finger in the center of the dessert must resist but still be soft).

Bake the crème brulée crème brulée tart with the pumpkin and let it cool completely. Before serving the cake, sprinkle the surface with the caster sugar and burn it with the cannellino until the sugar has caramelized, forming a thin, crispy slab. Serve immediately, because with the moisture of the cream the caramelized sugar softens in a moment. Bon appétit!

 

Pumpkin crème brulée tartPumpkin crème brulée tart
Pumpkin crème brulée tartPumpkin crème brulée tart

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