TWD: Sour Cream Pumpkin Tart & Creme Brulee

This week we had the choice of pumpkin or apples for Tuesdays with Dorie. While I actually had every intention of making both tarts, last week just didn’t go as planned (when do they ever… and why do I persist in thinking they might??)

I went ahead and made the Sour Cream Pumpkin Tart (or Pie) chosen by Judy’s Gross Eats and used Dorie’s Sweet Tart Dough with Nuts recipe that we’ve made many a time before. I used some lovely Almond Flour I got from the lovely folks over at Oh Nuts! Their products are always so nice and fresh and such a great value (I usually pay around $5 more per pound for Almond Flour especially in the store than the prices on Oh Nuts! — If you use a lot of nuts or candies in your holiday baking, you may want to visit their site and see what they have available).

In our family, funny enough, Aidan is really the only one who wants pumpkin every year. I’m a chocolate girl (no surprise) and Cole is a chocolate lover too. Dusty wants berries – huckleberries that is – and that’s about it. I decided to go ahead and make the tart version of this for Aidan and I’m glad he did because he loved it.

Surprisingly, I did too! I absolutely love Dorie’s tart crust with nut recipe, so that was a given, but the pumpkin filling is surprisingly light, fluffy, smooth and creamy, and without a super strong pumpkin taste or texture. You can definitely taste it, but it isn’t really, really strong and the amount of spices are just perfect!

I decided to make the tart in my rectangular tart pan, and must have made the crust fairly thick (I was making a triple batch of dough and layered a bit too much in). I ended up with almost a full 2-cups of extra tart filling that wouldn’t fit in the tart shell, so I decided to just pour the excess into some ramekins and bake them in a water bath in the oven with the pie, which was perfect.

We decided these little ramekins would be perfect as little Pumpkin Creme Brulees, so we torched a bit of sugar on top and had a nice little pumpkin custard snack on the side. Easy peasy!

To see what the other Tuesdays with Dorie bakers came up with this week please visit the blog, or to see what else I did with pumpkin (if you aren’t all pumpkined out yet!) for last week’s TWD, you can go here (Pumpkin Spice Marshmallows and Russian Butter Cookies pictured below)!

As a special bonus, I also made another recipe using some lovely Macadamia Nuts I received from Oh Nuts! Their products are gorgeous and these are some of the best muffins we’ve ever made! I used a recipe I found on Epicurious for the muffins and simply added a cup of white chocolate chips. Who wouldn’t love to have one of those for breakfast!

Banana White Chocolate Macadamia Nut Muffins

DISCLAIMER: While the folks at Oh Nuts! were kind enough to send me the Almond Flour to use in my holiday baking, the choice of product to review was mine as are all my opinions and thoughts on such, as always.

Tagged as: creme brulee, nuts, Pumpkin, tart