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Miso-Pumpkin Custard Tart

LondonTribuneBy 2 Mins Read

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.

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