Description
Mini Pumpkin Tarts are the perfect bite-sized dessert to celebrate the flavors of fall. With a buttery, flaky crust and a creamy, spiced pumpkin filling, these tarts are ideal for cozy evenings, festive gatherings, or holiday dessert tables. Their charming size and comforting flavors make them a favorite for both kids and adults, while their warm spices evoke the essence of autumn. Whether you’re baking for friends, family, or just yourself, these tarts are sure to delight.
Ingredients
For the Crust:
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1 ½ cups all-purpose flour
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½ cup powdered sugar
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¼ teaspoon salt
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½ cup unsalted butter, chilled and cubed
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1 large egg yolk
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1–2 tablespoons cold water
For the Pumpkin Filling:
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1 cup pumpkin puree (fresh or canned)
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½ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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½ cup heavy cream
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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⅛ teaspoon ground cloves
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½ teaspoon vanilla extract
For Garnish (Optional):
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Whipped cream
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Chopped toasted pecans
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A sprinkle of cinnamon or nutmeg
Instructions
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Combine flour, powdered sugar, and salt in a large mixing bowl. Cut in chilled butter until mixture resembles coarse crumbs.
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Mix in egg yolk and cold water, adding a second tablespoon if needed, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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Preheat oven to 350°F (175°C). Lightly grease mini tart pans or a muffin tin.
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Roll dough to ¼-inch thickness and cut circles slightly larger than tart pan openings. Press dough into pans and prick bottoms with a fork.
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Blind bake: line each tart shell with parchment and fill with pie weights. Bake 10-12 minutes, remove weights, and bake an additional 5-7 minutes until lightly golden. Cool slightly.
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In a bowl, combine pumpkin puree, sugars, eggs, and cream. Stir in cinnamon, nutmeg, ginger, cloves, and vanilla. Mix until smooth.
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Fill pre-baked tart shells about ¾ full with pumpkin mixture. Bake at 350°F (175°C) for 20-25 minutes, until filling is set but slightly jiggly. Cool in pan for 10 minutes, then transfer to a wire rack.
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Garnish with whipped cream, toasted pecans, or a sprinkle of cinnamon before serving.
Notes
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Use plain pumpkin puree, not pie filling, for best results.
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Dough should be chilled to ensure a crisp, flaky crust.
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Slight jiggle in the filling center is normal; it will firm as it cools.
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Make-ahead tip: Assemble tarts ahead and refrigerate before baking for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes