Caramelized White Chocolate and Chai-Spiced Pumpkin Tart with Brûléed Meringue

For the caramelized white chocolate: Preheat oven to 250°F (120°C). Chop 8 oz of white chocolate into small pieces and spread evenly on a rimmed baking sheet lined with parchment paper. Place in oven for 10 minutes, then remove and spread with an offset spatula. Return to oven and repeat process every 10 minutes for about 60 minutes total, until chocolate is a deep caramel color. Let cool slightly, then transfer to a food processor and pulse until smooth. Set aside.

For the tart crust: In a food processor, combine 2 cups of flour, 10 tbsp of cold cubed butter, 1/4 cup of granulated sugar, and 1/2 tsp of kosher salt. Pulse until mixture resembles coarse crumbs. Add 1 large egg yolk and 3 tbsp of ice water, pulsing just until dough comes together.

Turn dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll chilled dough to 1/8-inch thickness and carefully transfer to an 11-inch tart pan with removable bottom. Press dough into corners and trim excess. Prick bottom with fork, line with parchment paper, and fill with pie weights or dried beans.

Blind bake the crust for 15 minutes, then remove weights and parchment. Return to oven and bake for another 10-12 minutes until golden brown. Cool completely on a wire rack.

Reduce oven temperature to 325°F (165°C). For the chai-spiced pumpkin filling: In a medium saucepan over medium heat, cook 2 cups of pumpkin puree for about 5 minutes, stirring constantly to remove excess moisture.

In a large bowl, whisk together 1 cup of heavy cream, 3/4 cup of light brown sugar, 3 large eggs, 1 tsp of ground cardamom, 1 1/2 tsp of ground cinnamon, 1 tsp of ground ginger, 1/4 tsp of ground cloves, 1/8 tsp of freshly ground black pepper, and the seeds from 1 vanilla bean until well combined.

Whisk the reduced pumpkin puree into the spiced cream mixture until smooth. Fold in 3/4 of the caramelized white chocolate, reserving the remainder for garnish.

Pour filling into the cooled tart shell and smooth the top. Bake for 35-40 minutes, until the center is just set but still slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.

For the meringue topping: In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large room-temperature egg whites and 1/4 tsp of cream of tartar on medium speed until foamy. Gradually add 1 cup of superfine sugar, 1 tablespoon at a time, while beating on high speed.

Continue beating until stiff, glossy peaks form, about 5-7 minutes. Beat in 1/2 tsp of vanilla extract.

Transfer meringue to a piping bag fitted with a large star tip. Pipe decorative swirls or peaks over the chilled tart, covering the entire surface.

Using a kitchen torch, carefully brûlée the meringue until golden brown in spots. Alternatively, place under a broiler for 30-60 seconds, watching carefully to prevent burning.

Gently warm the reserved caramelized white chocolate until pourable. Drizzle over the brûléed meringue in a decorative pattern.

Refrigerate the tart until ready to serve, but remove from refrigerator 30 minutes before serving to allow flavors to fully develop.