How to Bake Pumpkin Tarte with Creamy Filling

Ingredients

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, chilled and cubed
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 2-3 tablespoons ice water
• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• 1 cup (240ml) heavy cream
• ½ cup (100g) packed light brown sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ teaspoon vanilla extract