Why You’ll Love This Recipe

Mini Pumpkin Tarts are the perfect fall dessert, combining the richness of pumpkin with the smooth, creamy filling in a flaky, buttery crust. These tarts offer all the cozy flavors of pumpkin pie, but in a delightful bite-sized form. The combination of pumpkin puree, heavy cream, and condensed milk creates a velvety filling, while the cake flour-based crust is soft yet crisp. Whether for a family gathering, holiday dinner, or a simple treat, these mini tarts are sure to be a hit.

Ingredients

For the Crust:

50 g softened unsalted butter
55 g powdered sugar
150 g cake flour
1 egg

For the Filling:

100 g pumpkin puree
180 g heavy cream
40 g condensed milk
3 egg yolks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Soften the butter and add it to a mixing bowl. Stir in the powdered sugar and mix until smooth.
Add the egg to the mixture and mix until smooth and well incorporated.
Gradually add the cake flour and mix until the dough comes together. Knead it gently until smooth.
Flatten the dough into a disk, wrap it with plastic wrap, and refrigerate for at least 30 minutes to chill.

Shape the Crust:

Once chilled, divide the dough into 9 equal parts. Roll each part into a small ball.
Take 9 cupcake liners (about 6 cm in diameter) and press the dough into the bottoms and sides of each liner, forming a tart crust.

Prepare the Filling:

In a clean bowl, mix the pumpkin puree, heavy cream, condensed milk, and egg yolks together until well combined.
Pour the pumpkin filling evenly into each tart shell, filling the cups nearly to the top.

Bake the Tarts:

Preheat the oven to 356℉ (180℃).
Place the tarts in the oven and bake for 35 minutes, or until the filling is set and slightly golden on top.

Cool and Serve:

Once baked, remove the tarts from the oven and let them cool on a cooling rack before serving.

Servings and Timing

Servings: 9 mini tarts
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (including chilling time)

Variations

Spiced Pumpkin Tarts: Add a pinch of cinnamon, nutmeg, and ginger to the filling for a spiced version of these tarts.
Vegan Version: Use dairy-free butter, coconut cream, and egg substitutes like flax eggs to make this recipe vegan.
Topping Ideas: Top the tarts with whipped cream, caramel drizzle, or toasted pecans for extra flavor and texture.

Storage/Reheating

Storage: Store the mini tarts in an airtight container in the refrigerator for up to 3 days.
Reheating: These tarts are best served chilled, but you can warm them slightly in the oven at 300℉ (150℃) for about 5 minutes if you prefer them warm.

FAQs

1. Can I use store-bought pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly for this recipe. Just ensure it’s pure pumpkin puree and not pumpkin pie filling.

2. Can I freeze these mini tarts?

Yes, you can freeze the baked mini tarts. Let them cool completely, then store them in an airtight container in the freezer for up to 1 month. Thaw them in the refrigerator before serving.

3. Can I use all-purpose flour instead of cake flour for the crust?

Cake flour gives a tender texture to the crust, but you can substitute with all-purpose flour if necessary. Just be mindful that the texture may be a bit denser.

4. Can I make these tarts ahead of time?

Yes, you can prepare these tarts a day in advance. Just refrigerate them and allow them to come to room temperature before serving.

5. Can I use a different type of milk instead of heavy cream?

Yes, you can substitute the heavy cream with coconut milk for a dairy-free option. However, the texture and richness may vary slightly.

6. How do I prevent the crust from getting soggy?

Be sure to bake the crust until golden before adding the filling. This will help create a barrier and prevent sogginess.

7. How do I know when the filling is done baking?

The filling should be set and slightly firm to the touch. It will also lightly brown on the edges when it’s ready.

8. Can I use mini tart pans instead of cupcake liners?

Yes, you can use mini tart pans. Just be sure to grease them well before pressing in the dough.

9. Can I add a topping to these mini tarts?

Absolutely! You can top them with whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce for an added touch.

10. What other flavors can I add to the filling?

You can add vanilla extract, a splash of maple syrup, or a few drops of almond extract to the filling for a different flavor twist.

Conclusion

These Mini Pumpkin Tarts are the perfect autumn treat. With a buttery, tender crust and a rich, creamy pumpkin filling, they’re a delicious and festive dessert for any occasion. Whether you’re hosting a fall dinner or simply craving a sweet, seasonal snack, these tarts will bring warmth and comfort to your table. Enjoy them fresh, or make them ahead for a hassle-free dessert!

Mini Pumpkin Tarts Recipe

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Author: Ezabella
Total Time: 55 minutes (including chilling time)
Yield: 9 mini tarts
Diet: Vegetarian

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Description

Mini Pumpkin Tarts are a delightful fall dessert, featuring a rich pumpkin filling in a buttery, tender cake flour crust. These bite-sized treats offer the cozy flavors of pumpkin pie in a fun, individual form, perfect for gatherings or a simple treat.

Ingredients

50 g softened unsalted butter

55 g powdered sugar

150 g cake flour

1 egg

100 g pumpkin puree

180 g heavy cream

40 g condensed milk

3 egg yolks

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Instructions

Prepare the crust: Soften the butter and add it to a mixing bowl. Stir in the powdered sugar and mix until smooth.
Add the egg to the mixture and mix until smooth and well incorporated.
Gradually add the cake flour and mix until the dough comes together. Knead it gently until smooth.
Flatten the dough into a disk, wrap it with plastic wrap, and refrigerate for at least 30 minutes to chill.
Shape the crust: Once chilled, divide the dough into 9 equal parts. Roll each part into a small ball.
Take 9 cupcake liners (about 6 cm in diameter) and press the dough into the bottoms and sides of each liner, forming a tart crust.
Prepare the filling: In a clean bowl, mix the pumpkin puree, heavy cream, condensed milk, and egg yolks together until well combined.
Pour the pumpkin filling evenly into each tart shell, filling the cups nearly to the top.
Bake the tarts: Preheat the oven to 356℉ (180℃). Place the tarts in the oven and bake for 35 minutes, or until the filling is set and slightly golden on top.
Cool and serve: Once baked, remove the tarts from the oven and let them cool on a cooling rack before serving.

Notes

For a spiced version, add a pinch of cinnamon, nutmeg, and ginger to the filling.
For a vegan version, use dairy-free butter, coconut cream, and egg substitutes like flax eggs.
Top the tarts with whipped cream, caramel drizzle, or toasted pecans for added flavor and texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American, Fall-inspired