Recipes Desserts Pies & Tarts Pumpkin Pies Miso-Pumpkin Custard Tart 5.0 (2) 2 Reviews Miso and brown sugar bring butterscotch flavor to this fall tart. By Luke Joseph Published on November 27, 2024 Tested by Renu Dhar Tested by Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley Active Time: 35 mins Total Time: 4 hrs Servings: 8 Yield: 1 pie Jump to recipe Canned pumpkin transforms the popular Miso Custard Tart at Current Charcoal Grill in Birmingham, Alabama into a stunning fall dessert. Chef Luke Joseph simmers heavy cream, brown sugar, and miso until they caramelize slightly to create an almost butterscotch-like flavor, then adds cooked pumpkin and eggs to create an irresistible custard filling. Serve this tart with fresh whipped cream. Frequently Asked Questions What is the difference between a pie and a tart ? A pie is a sweet or savory dish with a bottom crust, a top crust, or both. The sides of a pie dish or pan are sloped and generally at least an inch tall. A tart is similar, but the sides of a tart pan are shallower, and it only has a bottom crust. Do pumpkin tarts need to be refrigerated? A pumpkin tart needs to be stored in the refrigerator because it is an egg and dairy-based dessert. What is white miso? Miso is a fermented soybean paste with a thick, peanut butter-like texture and salty, umami flavor. White miso, also known as shiro miso, is less intense and more sweet than red miso, which is made with more soybeans and fermented for a longer time, resulting in a stronger flavor. Notes from the Food & Wine Test Kitchen Don’t skip weighing your tart shells down with pie weights or dried beans for the par-baking in Step 3. These weights help to keep the sides of the shell in place and prevent them from slumping. Once the shell is set, you can remove the weights and continue to bake the shell until it is dry. Make ahead The tart can be loosely covered with plastic wrap and refrigerated for up to three days. Cook Mode (Keep screen awake) Ingredients Pastry 2 1/2 cups (about 10 5/8 ounces) all-purpose flour, plus more for work surface 1 cup (8 ounces) cold unsalted butter, cut into 1/4-inch pieces 1/2 cup granulated sugar 1/2 cup powdered sugar 1 large egg 1 large egg yolk, beaten Custard 1 1/3 cups heavy whipping cream 3/4 cup packed light brown sugar 2 tablespoons white miso paste 1/3 cup canned pumpkin 1 large egg 1 large egg yolk Directions Prepare the Pastry Pulse flour, butter, granulated sugar, and powdered sugar in a food processor until combined and sand-like in texture, 12 to 15 pulses. Add whole egg; pulse until a dough forms, about 12 pulses. Divide dough in half, and shape each half into a 6-inch disk; wrap each half in plastic wrap. Chill 1 portion of dough until firm, about 30 minutes; reserve remaining dough in freezer for another use. Preheat oven to 375°F with racks in center and bottom third positions. Unwrap chilled dough on a lightly floured work surface, pressing out dough slightly using the palm of your hand. Roll dough into a 14-inch round, about 1/4-inch thick. Transfer dough to a 9 1/2-inch tart pan with a removable bottom, pressing dough into bottom and up sides of pan. Tuck dough into corners of tart pan to prevent air pockets; trim dough overhang around edges. Prick bottom of dough all over using a fork. Chill in refrigerator for 30 minutes. Line bottom of dough using parchment paper; fill with pie weights or dried beans. Place on a large baking sheet; bake on center rack until Pastry is set and golden brown on edges, about 25 minutes. Remove from oven; carefully remove parchment paper and weights. Reduce oven temperature to 325°F. Lightly brush beaten egg yolk on bottom of Pastry. Return to oven, and bake at 325°F until inside of Pastry is dry, 8 to 10 minutes. Remove from oven, and let cool for 10 minutes. Prepare the Custard While Pastry is baking, stir together heavy whipping cream, brown sugar, and miso in a large saucepan; cook over medium, stirring often, until sugar is dissolved, 2 to 3 minutes. (Do not boil.) Remove from heat, and let cool until just warm to the touch, about 10 minutes. Cook pumpkin in a small saucepan over medium, stirring constantly, until slightly thickened, about 5 minutes (you should now have 1/4 cup). Set aside, and let cool, about 5 minutes. Whisk egg and egg yolk in a large bowl until combined. Slowly pour cooled cream mixture into eggs in a slow steady stream, whisking until incorporated. Whisk in pumpkin until combined. Slowly pour pumpkin mixture through a fine-mesh strainer into prepared Pastry, pushing any undissolved miso using the back of a spoon against strainer. Bake at 325°F in bottom third of oven until slightly puffy on edges and lightly jiggly in center, 30 to 35 minutes. (Tart is cooked when it wobbles like homemade jelly in the center; custard will set once cooled.) Remove from oven, and let cool completely, about 1 hour, before serving. Rate It Print