Make a delicious creme brulee dessert in the form of portioned tarts, giving them a more interesting pumpkin flavor. The basis of the tarts will be crumbly and tender shortcrust pastry cake. For filling cream brulee instead of cream, take cream cheese, mix it with yolks, brown sugar, pumpkin puree and aromatic spices, which they ask for in pumpkin filling. Bake the second tart once stuffed and put them to freeze in the refrigerator. Final the touch is what we love creme brulee so much for – a caramel crust. Sprinkle the tart with sugar and melt it with a burner. Dessert it turns out amazing: a delicate cream filling between crispy caramel crust and crumbly shortbread cake.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 35 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 55 gr. + 2 tbsp. l (30 gr.) Room butter temperature
- 55 gr. + 2 tbsp. l powdered sugar
- 1 hard boiled egg yolk
- 0.5 tsp vanilla extract
- 310 gr. premium sifted flour
- 1/4 tsp salt
- 6 large egg yolks
- 170 gr cream cheese
- 180 gr. pumpkin puree
- 165 gr. brown sugar
- 1 tsp finely grated fresh ginger
- 0.5 tsp ground cinnamon
- 3 tbsp. l brandy
- Sugar, for caramelization
Recipes with similar ingredients: pumpkin puree, cream cheese, flour premium, brown sugar, eggs, ginger root, cinnamon, brandy
Recipe preparation:
- Beat butter with powdered sugar until smooth consistency.
- Rub boiled yolk through a sieve and mix it with raw yolk and vanilla. Mix the yolks with the oil mixture.
- Add flour and salt and stir. Form a disk from the test (it will be very soft), wrap in cling film and put in refrigerator for 2 hours to freeze the dough.
- Expand the chilled dough and cut it into 8 pieces. On roll lightly floured work surfaces each piece in a circle 0.5 cm thick. and put them in eight ungreased oil of corrugated molds for tarts with a removable bottom with a diameter of 10 cm. Press the dough to the shapes and cut off the excess. Put the forms in fridge for 30 minutes, or until the dough is hard.
- Preheat the oven to 180 ° C. Place the cookie tins on a baking sheet, beat the dough with a fork and bake for about 18 minutes, until the edges start to brown. Cool the cakes before filling them stuffing.
- Use a blender (submersible) to mix the cream cheese and Brown sugar. Add egg yolks, pumpkin puree, ginger, cinnamon and brandy and mix until smooth.
- Pour the filling into the cooled tart cakes and put in again oven preheated to 180 ° C. Bake for about 16 minutes, until the filling will not freeze at the edges, but will still tremble a little in the center. Cool the tarts to room temperature, then put refrigerate for at least 3 hours.
- Before serving, sprinkle the tart with a little sugar and set it on fire with a kitchen burner to sugar caramelized. Serve immediately. Tarts can be baked in advance and 1 day in the refrigerator, but sugar should be set on fire just before serving.
