LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
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
- DOUGH: Combine flour, powdered sugar, cocoa, and salt in food processor.
- Add butter, pulse until pea size.
- With processor running, add yolk mixture until dough forms around blade.
- Shape dough into disk, wrap in plastic and chill overnight.
- Divide dough into 6 equal pieces and roll each on floured surface to 1/8” thick.
- Press dough into 10 cm regular quiche pans and trim.
- Freeze shells 15 minutes.
- Preheat oven 325.
- Line each shell with parchment paper and fill each with pie weights or dried beans.
- Bake shells 15 minutes. Remove parchment paper and weights and bake shells until cooked through, about 12 minutes. Cool completely.
- FILLING: Combine sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk in egg yolks.
- Heat cream, puree and remaining sugar mixture in saucepan over medium heat until it boils.
- Off heat, slowly drizzle ream mixture over yolks, whisking constantly. Strain.
- Divide custard among shells and bake until centers are barely set, about 25 minutes. Let cool to room temp.
- Cover surface of tartlets with plastic wrap and chill overnight.
- TOPPING: Spread top of each tartlet with 1 ½ t. superfine sugar. Caramelize with torch.