Decadent Pumpkin Crème Brûlée Tarts with Chocolate Crust

No ratings yet

Learn how to make Pumpkin Crème Brûlée Tarts with a rich chocolate cookie crust — a creamy, spiced Thanksgiving dessert everyone will love.

Prep Time25

Cook Time35

Chilling Time3

Total Time4

Course: Dessert

Cuisine: American, French

Keyword: Pumpkin creme brulee tarts, Pumpkin dessert, Pumpkin pastries, Thanksgiving dessert, Thanksgiving tarts

Servings:

Calories: 413kcal

Get Recipe Ingredients

Preheat the oven to 350°F (175°C).
Place the chocolate cookie crumbs in a medium bowl and stir in the granulated sugar.
1 1/2 cups chocolate cookie crumbs , 2 tbsp granulated sugar
Add the melted butter next.
6 tbsp unsalted butter
Mix until combined.
Make sure the mixture is evenly moistened.
Spray the tart molds or tart pan with nonstick cooking spray.
Start putting the mixture into the pan.
Press the mixture into the bottoms and sides of six 4-inch tart pans (or one 9-inch tart pan).
Place the tart pans on a baking sheet and bake for 8–10 minutes, then let cool completely before adding the filling.

In a medium saucepan, add the pumpkin purée and brown sugar.
3/4 cup canned pumpkin purée, 1/3 cup packed brown sugar
Then add the maple syrup and stir well until fully combined.
2 tbsp maple syrup
Cook over medium heat for 3–5 minutes.
Remove from heat and whisk in spices and salt.
pinch of salt, 1/2 tsp cinnamon, 1/4 tsp ginger powder, 1/4 tsp nutmeg, pinch of cloves powder
Stir frequently until slightly thickened and fragrant.
In a separate mixing bowl, whisk the egg yolks with the cream.
2 large egg yolks, 1/2 cup heavy cream
Then, add the milk.
1/4 cup whole milk
Add the vanilla as well and stir until blended.
1/2 tsp vanilla extract, 1/8 tsp salt
Gradually add it to the pumpkin mixture.
Whisk until the mixture is smooth and well combined.
Pour the filling into the cooled crusts. Bake at 325°F (165°C) for 20–25 minutes for mini tarts, or 35–40 minutes for a large tart.
Cool at room temperature, then chill at least 3 hours or overnight.
Just before serving, sprinkle an even layer of sugar on top of each tart.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let it stand 2–3 minutes to harden.
Garnish with whipped cream or chocolate curls if desired.

Use Quality Chocolate Cookies: A rich cocoa flavor in the crust really enhances the pumpkin filling.
Don’t Overbake the Custard: The centers should still jiggle slightly when done; they’ll firm up as they cool.
Cool Completely Before Torching: A chilled custard ensures the sugar caramelizes without melting the filling.
Make Ahead Friendly: You can prep the tarts a day early and brûlée just before serving for that signature crunch.