TWD: Sour Cream Pumpkin Tart & Creme Brulee

Sour Cream Pumpkin Tart

by Holly on November 29, 2011

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.

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Krista November 29, 2011 at 4:19 pm

Oh I could easily devour all of these! I am such a pumpkin girl, at least around the holidays. Wash it down with some chocolate and I’m a happy girl! I can’t believe you were able to whip all of these up and get pics…rockstar! XO

Tia @ Buttercreambarbie November 29, 2011 at 6:57 pm

oh my goodness. that looks so wonderful. it is the prettiest pie ever!

Cakelaw November 30, 2011 at 12:35 am

I adore the creamy topping on your pie – it looks fab. Wish I had made brulees of the leftover filling. Your macadamia muffins would be perfect for my lunchbox.

Brittany November 30, 2011 at 10:26 am

Hi, I’m Brittany from I wanted to email you, but didn’t see any contact information, so I hope this is ok that I’m leaving it here as a comment. I have been following your cooking blog for a while now, and love it! Earlier this year I started one of my own, and right now I am hosting 25 Days of Recipes! I was wondering if you would be willing to share a recipe for my blog? You are more than welcome to use one you’ve already shared here, or a new one. You can check it out here: Please let me know, I’d love to have you guest post for me 🙂

steph (whisk/spoon) November 30, 2011 at 2:42 pm

i love the way you put this tart together…really nice looking! i baked my excess filling off as baked custard, but i love how you took it a step further and bruleed–good thinking!

Kayte December 4, 2011 at 10:14 am

These are all so beautiful…you really know how to present something so that it is show stopping stunningly gorgeous! YUM!

Jeanna December 4, 2011 at 7:10 pm

Well I love pumpkin, chocolate, and huckleberries! Everything looks amazing!! And almost too beautiful to eat… almost. 😀

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