Description
Delightful bite-sized Pumpkin Spice Mini Tarts feature a rich, creamy pumpkin filling infused with classic autumn spices, all encased in a deliciously flaky, buttery crust. Perfect for fall gatherings or a cozy treat.
Ingredients
Scale
- **For the Crust:**
- 1 ½ cups all-purpose flour (180g)
- ½ cup cold unsalted butter (113g), cut into small cubes
- ¼ teaspoon salt
- 4–6 tablespoons ice water (60-90ml)
- **For the Filling:**
- 1 cup pumpkin puree (240g)
- ½ cup heavy cream (120ml)
- ½ cup granulated sugar (100g)
- ¼ cup packed light brown sugar (50g)
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- **Prepare the Pie Crust:** In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap, and refrigerate for at least 30 minutes.
- **Preheat Oven and Prepare Tart Pans:** Preheat oven to 375°F (190°C). Grease two 12-cup mini muffin pans.
- **Roll Out Dough and Cut Circles:** On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a 2 to 2 ½-inch round cookie cutter, cut out circles and press each into a mini muffin cup.
- **Prepare the Pumpkin Filling:** In a medium bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
- **Fill and Bake:** Pour the pumpkin filling into the prepared crusts, filling each about three-quarters full. Bake for 20-25 minutes, or until the crust edges are golden and the filling is set.
- **Serve and Decorate:** Remove from oven and let cool completely in the muffin pans on a wire rack. Once cooled, carefully remove and top with whipped cream or a sprinkle of cinnamon, if desired.
Notes
For an extra flaky crust, ensure butter and water are very cold. Don’t overmix the dough. Use 100% pure pumpkin puree, not pie filling. Allow tarts to cool completely before removing to ensure the filling sets properly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Fall, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg