Pumpkin Brulee Tart

Pumpkin Brulee Tart

Pumpkin Brûlée

Ingredients

  • 250 g cream
  • 500 g pumpkin purée
  • 50 g sugar
  • 310 g yolk
  • 100 ml milk
  • 1 pinch salt

Method

  1. Remove the skin and seeds from the pumpkin, then cut it into large cubes.
  2. Place the cubes in a gastronorm tray and bake at 160°C for 1 hour 20 minutes until all the liquid evaporates.
  3. Blend the pumpkin until smooth, then place it to dry between tissues at room temperature for 6 hours. Chill overnight.
  4. Mix all the pumpkin brûlée ingredients in a bowl and blend well using a stick blender. Chill for 8–12 hours.
  5. Fill 3/4 of a tart shell (360 g for 18 cm diameter) with the pumpkin brûlée mixture and bake at 90°C for 35 minutes or until set.
  6. Cool at room temperature, then freeze the tart.
Hazelnut and Pecan Praline Paste

Ingredients

  • 200 g sugar
  • 50 ml water
  • 150 g hazelnuts
  • 150 g pecans

Method

  1. Pour the water and sugar into a heavy-bottomed non-stick pan and bring to a boil until 118°C (245°F), measuring with a cooking thermometer.
  2. Lower the heat and add the hazelnuts and pecans. Stir constantly with a wooden spatula.
  3. The sugar will first coat the nuts, turning white, and then caramelize. This process takes about 15–20 minutes.
  4. Transfer the caramelized nuts to a baking sheet in an even layer to cool completely.
  5. Break the nuts into pieces and pulse in a powerful food processor until a sandy texture forms. Continue blending until it becomes a smooth paste (about 15 minutes).
Finishing

Method

  1. Remove the pumpkin tart from the freezer.
  2. Spread 90 g of hazelnut and pecan praline paste evenly on top.
  3. Garnish with Italian meringue and edible flowers for decoration.

 

 

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