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If pumpkin pie and creme brûlée had a baby, this is what it’d grow up to be. Delightfully creamy, almost luxuriously so, with a lightly spiced pumpkin flavor baked in a flaky pastry crust.
If you’re looking for a something a little bit different this Thanksgiving, but not SO different that your family will revolt (I’ve also been working on a purple sweet potato pie recipe so you’ll understand what I mean here)… look no further than this Pumpkin Custard Tart.
Whereas pumpkin pie is what I’d call a custardy pumpkin filling, this tart is a pumpkiny custard, light and ultra creamy with just a hint of pumpkin flavor and spice.
If you’re the type that finds pumpkin pie too dense and squashy, this recipe might be right up your alley. It’s got the essence of pumpkin, without the weight of it.
The recipe is based on a French custard tart or Parisian flan: a silky baked custard in a pastry crust. With the exception of the crust (a standard shortcrust vs a flakier pastry), it’s also quite similar to Portugese egg tarts, especially with regards to that final broil that leaves the top delightfully singed.
All it needs is a generous dollop of freshly whipped cream (bonus points if it’s spiked with bourbon or brandy) and you’re golden.
It’d be the perfect way to end your Thanksgiving feast (go out with a bang, I say!)
from Love and Olive Oil https://ift.tt/2OrqEix
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