Prep
15 min
Total
1 hr 15 min
Serves
6
INGREDIENTS
- 250 grams flaky pastry dough
- 1/4 flour for dusting
Filling
- 1/2 cup room temperature cream cheese
- 1/2 heavy cream 35%
- 6 egg yolks
- 1/2 cup pumpkin puree unsweetened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 dash cinnamon
- 1/2 dash nutmeg
- 2 tablespoons sugar for candy crust
METHOD
- Roll out pastry to a round 12 inch disk. Place inside non stick tart pan and trim the edges with a small knife.
- Blind bake (parchment paper and rice on top) at 275 for 35 minutes or until crisp.
- Remove and refrigerate.
- Place all other ingredients into a food processor and pulse till smooth.
- Add mixture to tart shell and bake at 325 for 20-25 min or till set.
- Remove and chill, just before serving sprinkle with sugar and torch for a golden crust.
- Dust with powdered sugar and enjoy.
