Bruleed Pumpkin Custard Tart
Happy PI day readers!
Get it? It’s March 14th… 3.14!
Now that is some GREAT nerd love for you right there.
I think many bakers are nerdy. Maybe it’s just me. But I am proud to be a nerd. Don’t you think that baking is kinda nerdy? Measuring ingredients is a science. Why do you think that Rachael Ray says she doesn’t like to bake? You can’t do a palmful of this and a pinch of that in baking. It’s a precise craft. That’s why I love it. Makes me feel like my chemistry labs in college weren’t a waste of time. Although I do admit that when mixing a liter of this and a gallon of that went *kaboom poof*, I did a little jig.
Clara, hate to break it to you but you made a tart. Not a pie.
Au contraire, mon frère.
Dictionary — noun: a small pie filled with cooked fruit or other sweetened preparation, usually having no top crust. slang: a prostitute or promiscuous woman.
(Sorry I had to throw in the slang because it made me laugh. I rarely use “tart” in the slang reference. I prefer slut or whore myself. IE. My ex-SIL is a lying cheating whore. See? It works so much better.)
But there are mixed feelings on the whole tart-pie controversy among my tweeples. (That’s twitter+people for the ignorant.)
So… break the tie for me? Is a tart a pie? and why?
Recipe from Catch The Spoon
Makes 1-9inch tart (8-10 servings)
Dough for 1 pie crust (I used Dorie Greenspan’s pie dough recipe)
1 cup canned pumpkin puree
1/3 cup whole milk (I used half-and-half instead)
1/3 cup heavy cream
1/3 cup sugar, plus 1/4 cup for topping
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon freshly grated ginger
2 whole eggs plus 2 egg whites, lightly beaten
9″ round fluted tart pan, buttered (I used my 9.5″ tart pan)
Preheat oven to 400F degrees.
Fit pie dough into the tart pan and dock with a fork. Bake for 15 minutes and cool, in pan, on a wire rack.
[NOTES: I followed Smitten Kitchen’s fabulous pie dough unfolding technique using a 11-inch plate (she used 12-inch) template. So easy!]
Lower oven temperature to 350F degrees. In a large bowl, whisk together canned pumpkin, milk, cream, 1/3 cup sugar, vanilla, spices, salt, and eggs until well-combined. Pour into crust and bake for 40-45 minutes, or until filling is almost set. Cool to room temperature, then cover and chill 6 hours or overnight.
Just before serving, sprinkle remaining 1/4 cup sugar over top of tart; melt sugar under broiler or with a kitchen torch to desired brulee. Serve immediately.
Husband rating: A/A+
Hubs is a pumpkin fan so he had more than one slice. Even though recipe says 8-10 servings I think I only got about 6 servings b/c he cut himself a PHAT slice for each helping. haha
Wifey rating: A
I am not a big pumpkin fan but add some burned sugar on top and you got an amazing dessert. Maybe next time I’ll dollop some whipped cream on top too. I am a little bummed that the crust kinda shrank but next time I use Dorie’s recipe I’ll follow her pie baking instructions instead of “docking with a fork”.
Other rating: A+
T’s mom and dad raved about the pie. They both love pumpkin. T’s dad called dibs on the leftovers after eating his first bite. It was hilarious.