Mini Pumpkin Tart

2151F997 793D 45D6 BCA1 A7513949F95A.00 00 26 24.Still003 结果 pinit
2151F997 793D 45D6 BCA1 A7513949F95A.00 00 26 24.Still003 结果 pinit
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Mini Pumpkin Tart

Difficulty: Beginner Cook Time 35 mins Total Time 35 mins
Cooking Temp: 356  °F Servings: 9
Best Season: Suitable throughout the year

Description

Mini Pumpkin Tarts are delightful bite-sized desserts that capture the essence of autumn with their rich, spiced pumpkin filling and buttery, flaky crust. These tarts are perfect for festive gatherings, offering a delicious and elegant treat that is both visually appealing and incredibly tasty.

The base of each tart is a tender, buttery pastry crust that is baked until golden brown and crisp. The crust provides a perfect contrast to the creamy pumpkin filling, ensuring every bite offers a satisfying blend of textures.

The filling is made from pureed pumpkin, combined with a mixture of spices which give it a warm, comforting flavor. Sweetened with sugar and often enriched with cream or evaporated milk, the filling is smooth and luscious, embodying the classic taste of pumpkin pie.

Each tart is typically topped with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness and decoration. Some variations might include a drizzle of caramel sauce or a sprinkle of chopped nuts, adding an extra layer of flavor and crunch.

Mini Pumpkin Tarts are not only a treat for the taste buds but also a feast for the eyes, with their vibrant orange filling and golden crust. They are ideal for serving at holiday parties, Thanksgiving dinners, or any autumnal celebration, providing a perfect bite-sized indulgence that captures the spirit of the season.

Ingredients

Cooking Mode Disabled

Crust

Filling

Instructions

  1. Soften the butter. Add in powdered sugar, mix until smooth. Add in 1 egg, mix until smooth. Add in cake flour, mix and knead.

  2. Flatten the dough and wrap the dough with plastic wrap, and then keep it in the fridge for half an hour.
  3. Divide the dough into 9 parts. Roll into small balls. Take nine cupcake liners (6cm diameter); press the crust into the cupcake liners.
  4. In a clean bowl, mix pumpkin puree, heavy cream, condensed milk, and egg yolks until well combined.
  5. Pull the filling into the cups.
  6. Preheat the oven to 356℉(180℃) and bake for 35 minutes.
  7. Let the tart cool down on the cooling rack.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mini pumpkin tart, pumpkin tart, tart
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