Mini Pumpkin Pie Tarts
14
- Prep Time20 mins
- Total Time50 mins
- Makes12 tarts
Prevent the battle of who got the bigger piece with these individual mini pumpkin pie tarts. They're as delicious as they are adorable.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
3/4 cups unsalted butter, cut into pieces
1 egg yolk
Filling
1 1/4 cups canned pumpkin
1/3 cup sugar
1/2 tsp salt
2 tbsp packed dark brown sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 eggs
3/4 cup 35% whipping cream
Instructions
Preheat oven to 350F.
Combine flour, sugar and salt in a bowl and stir until blended. Add butter and work with your fingers or a pastry cutter until butter is the size of small peas. Add egg yolk and work with your fingers until dough begins to come together. Knead dough in bowl until it becomes a ball.
Transfer to counter, shape into a thick and uniform rope of dough and cut into 12 equal pieces. Flatten each piece with your fingers, transfer to a well of a muffin tin and press with your fingers to fill the muffin well with an even layer that comes all the way up the sides.
Combine pumpkin, sugars, salt and spices in a bowl. Add eggs and whisk until uniform. Add whipping cream and whisk until fully combined. Transfer to a liquid measuring cup. Pour filling into prepared shells until almost full.
Bake 28 to 30 min, or until filling is set and edges of crust are golden. Cool completely in pan then run a knife around the tart edges to loosen, gently tip pan on its side, and use knife as a lever to remove tarts.
Nutrition (per serving)
Calories 315, Protein 4g, Carbohydrates 34g, Fat 19g, Fibre 1g, Sodium 211mg.
Originally published in the Today's Parent October 2014 issue.
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