Pumpkin Crème Brûlée Tart

This pumpkin crème brûlée tart is made with an easy digestive biscuit crust, creamy pumpkin custard filling, and a crunchy caramelized sugar topping that is torched to perfection.

📝 Ingredients

• 230 g digestive biscuits (about 23 biscuits)
• 100 g unsalted butter (melted)
• 450 g whipping cream
• 2 large eggs
• 100 g pumpkin purée
• 50 g granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 20 g granulated sugar

👨‍🍳 Instructions

1. 1--- Tart Crust ---
2. 2Place digestive biscuits into a ziploc bag and use a rolling pin to crush finely. Transfer the crushed biscuits into a small bowl.
3. 3Pour the melted butter into the crushed biscuits and stir together until the mixture has the texture of wet sand. Dump this into a 9” fluted tart pan.
4. 4Use a flexible spatula or your hands to firmly press the crumbs into the bottom and side edges of the tart pan. Let this chill in the fridge until firm while you prepare the filling.
5. 5--- Pumpkin Cream Filling ---
6. 6Preheat the oven to 325°F.
7. 7In a small pot, heat the whipping cream on medium heat until it just begins to comes to a simmer.
8. 8Meanwhile, in a large mixing bowl, whisk together the eggs, pumpkin purée, sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, and salt.
9. 9With one hand, slowly pour the hot cream into the egg mixture while whisking continuously and vigorously with the other hand.
10. 10Take the tart crust out of the fridge and place on a baking sheet to catch any spills while baking. Pour the pumpkin cream mixture into the tart, leaving a small space so that the filling doesn't go over the edges of the crust. You can choose to pour this into the tart while it is already in the oven to prevent any spillage when transferring the whole baking sheet to the oven.
11. 11Bake for 35-40 minutes or until the edges are set but the middle is still jiggly. Let the tart cool at room temperature until just warm to the touch. Transfer to the fridge to chill for 4 hours or overnight until completely set.
12. 12Right before serving, sprinkle the surface of the tart with granulated sugar. Use a blow torch to caramelize the sugar until it forms a hard, glassy topping. Serve immediately.