Mini Pumpkin Tarts Recipe
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These Mini Pumpkin Tarts are the perfect bite-sized treats, combining the flavors of a spiced pumpkin pie filling with a buttery, flaky crust. They make a delightful addition to any holiday spread, offering a festive and cozy taste in a convenient, individual portion. Top each tart with whipped cream and a sprinkle of cinnamon for a crowd-pleasing dessert that’s as adorable as it is delicious.
Difficulty: Easy
Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 30 mins
Total Time: 1 hr 5 mins
Cooking Temp: 175°C (350°F)
Estimated Cost: $12
Calories: 120 kcal per tart
Best Season: Fall
Table of Contents
Description
These mini pumpkin tarts are the ultimate fall treat, featuring a rich, creamy pumpkin filling with warming spices in a tender, golden crust. Their individual serving size makes them perfect for sharing, and they bring a festive touch to any autumn gathering. Quick to bake and even quicker to enjoy, these tarts are a delicious way to celebrate the season.
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1-2 tbsp cold water (as needed)
Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Optional Toppings
- Whipped cream
- Ground cinnamon or nutmeg for sprinkling
Instructions
- Prepare the crust: In a medium bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough begins to come together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven: Preheat your oven to 175°C (350°F). Grease a mini tart pan or a standard muffin tin.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut circles, then press each circle into the prepared tart pan or muffin tin, forming small crusts.
- Make the filling: In a mixing bowl, whisk together the pumpkin puree, brown sugar, egg, heavy cream, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well combined.
- Fill and bake: Spoon the pumpkin filling into each tart crust, filling about 3/4 of the way. Bake for 18-20 minutes, or until the filling is set and the crusts are golden. Let the tarts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Top each tart with whipped cream and a dash of cinnamon or nutmeg, if desired. Enjoy!
Nutrition Facts (per tart)
- Calories: 120 kcal
- Calories from Fat: 60 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 75mg
- Potassium: 80mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 2g
- Vitamin A: 3000 IU
- Vitamin C: 2 mg
- Calcium: 30 mg
- Iron: 0.5 mg
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: You can prepare the crust dough up to 2 days in advance and store it in the fridge, or freeze it for up to 1 month.
- Customization: Add a sprinkle of pumpkin pie spice to the filling for an extra flavor boost, or garnish with candied pecans for a festive touch.
- Serving Suggestion: Serve these mini tarts alongside coffee or tea for a delightful dessert pairing.
