Pumpkin Crème Brulee Tarts

Ingredients:

• 55 g + 2 tbsp (30 g) butter at room temperature
• 55 g + 2 tbsp sifted powdered sugar
• 1 hard-boiled egg yolk
• 0.5 tsp vanilla extract
• 310 g of premium flour, sifted
• 1/4 teaspoon salt
• 6 large egg yolks
• 170 g of cream cheese
• 180 g pumpkin puree
• 165 gr. brown sugar
• 1 teaspoon finely grated fresh ginger
• 0.5 tsp ground cinnamon
• 3 tbsp. brandy
• Granulated sugar, for caramelization

Preparation:

1. Beat butter with powdered sugar until smooth.
2. Strain the boiled yolk through a sieve and combine it with the raw yolk and vanilla. Mix the yolks with the butter mixture.
3. Add flour and salt and stir. Form the dough into a disk (it will be very soft), wrap in plastic wrap, and refrigerate for 2 hours to set.
4. Unroll the chilled dough and cut it into 8 pieces. On a lightly floured work surface, roll each piece into a 0.5 cm thick circle and place them into eight ungreased, 10 cm fluted tart pans with removable bottoms. Press the dough into the pans and trim off any excess. Refrigerate the pans for 30 minutes, or until the dough is firm.
5. Preheat the oven to 180°C. Place the ramekins on a baking sheet, prick the dough with a fork, and bake for about 18 minutes, until the edges begin to brown. Cool the ramekins before filling them.
6. Using a blender (or an immersion blender), combine the cream cheese and brown sugar. Add the egg yolks, pumpkin puree, ginger, cinnamon, and brandy and blend until smooth.
7. Pour the filling into the cooled tart shells and return to the oven, preheated to 180°C. Bake for about 16 minutes, until the filling is set around the edges but still slightly jiggly in the center. Cool the tarts to room temperature, then refrigerate for at least 3 hours.
8. Before serving, sprinkle the tarts with a little sugar and light it with a kitchen torch to caramelize it. Serve immediately. Tarts can be baked in advance and stored in the refrigerator for 1 day, but the sugar should be ignited immediately before serving..