Petite Pumpkin Toffee Tarts
Indulge in the rich, spiced flavors of autumn with these Petite Pumpkin Toffee Tarts, a show-stopping dessert perfect for any festive gathering. These bite-sized treats combine velvety pumpkin spice filling with a creamy layer of toffee drizzle for an irresistibly indulgent finish. Housed in crisp mini tart shells, the filling is infused with warm spices like cinnamon, nutmeg, and ginger, and topped with decadent homemade toffee sauce for a buttery-sweet contrast. A dollop of whipped cream and a sprinkle of toffee bits add the perfect finishing touch, creating a dessert that’s as stunning to look at as it is to eat. Ready in under an hour, these easy-to-make tarts are ideal for entertaining or adding a touch of elegance to your holiday dessert table. Perfectly balanced flavors meet convenience, making them a seasonal favorite that will wow your family and guests!
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Recipe Information
Ingredients
- 12 pieces Mini tart shells (store-bought or homemade)
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 4 oz Cream cheese (softened)
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground ginger
- 0.33 cup Toffee bits
- 1 cup Whipped cream (for topping)
- 0.25 tsp Salt
Instructions
Preheat your oven to 350°F (175°C). Arrange the mini tart shells on a baking sheet.
In a medium mixing bowl, whisk together the pumpkin puree, softened cream cheese, and granulated sugar until smooth.
Add the egg to the mixture and whisk until fully incorporated. Then mix in the vanilla extract.
Stir in the brown sugar, ground cinnamon, nutmeg, ginger, and salt to create a spiced pumpkin filling.
Carefully spoon the pumpkin mixture into each tart shell, filling them evenly but not overflowing.
Place the tarts in the oven and bake for 20-25 minutes, or until the filling is set and slightly puffed. Remove from the oven and let them cool completely.
While the tarts are cooling, prepare the toffee topping by warming the heavy cream in a saucepan over medium heat. Stir occasionally and bring to a simmer.
Remove the cream from heat, then stir in the toffee bits until fully melted and smooth. Let the mixture cool slightly.
Once the tarts are fully cooled, drizzle the toffee sauce over the pumpkin filling, creating a decorative pattern.
Top each tart with a dollop of whipped cream and an extra sprinkle of toffee bits for garnish, if desired.
Serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.6 g | 378% | |
| Saturated Fat | 168.4 g | 842% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 208.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
