Super-Scrumptious Pumpkin Creme Brulee

UPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETS
DOUGH:
1 ½ c. flour
1 ½ c. powdered sugar
¼ c. unsweetened cocoa powder
½ t. salt
1 stick cold butter, diced
2 egg yolks plus 2 T. water, beaten
FILLING:
½ c. sugar
½ t. ground cinnamon
¼ t. ground ginger
1/8 t. each: ground cloves, fresh grated nutmeg and salt
5 egg yolks
1 ¼ c. heavy cream
1 c. canned pumpkin puree
TOPPING:
9 t. superfine sugar, divided
Whipped cream
Chocolate curls

1. DOUGH: Combine flour, powdered sugar, cocoa, and salt in food processor.
2. Add butter, pulse until pea size.
3. With processor running, add yolk mixture until dough forms around blade.
4. Shape dough into disk, wrap in plastic and chill overnight.
5. Divide dough into 6 equal pieces and roll each on floured surface to 1/8” thick.
6. Press dough into 10 cm regular quiche pans and trim.
7. Freeze shells 15 minutes.
8. Preheat oven 325.
9. Line each shell with parchment paper and fill each with pie weights or dried beans.
10. Bake shells 15 minutes. Remove parchment paper and weights and bake shells until cooked through, about 12 minutes. Cool completely.
11. FILLING: Combine sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk in egg yolks.
12. Heat cream, puree and remaining sugar mixture in saucepan over medium heat until it boils.
13. Off heat, slowly drizzle ream mixture over yolks, whisking constantly. Strain.
14. Divide custard among shells and bake until centers are barely set, about 25 minutes. Let cool to room temp.
15. Cover surface of tartlets with plastic wrap and chill overnight.
16. TOPPING: Spread top of each tartlet with 1 ½ t. superfine sugar. Caramelize with torch.