Pumpkin Tarts
Delight your taste buds with these irresistible Pumpkin Tarts, a perfect blend of creamy pumpkin spice filling nestled in a flaky homemade pastry shell. Featuring warm fall flavors like cinnamon, ginger, nutmeg, and cloves, these bite-sized treats are a seasonal favorite that strike the perfect balance between sweet and spiced. These mini desserts are baked in a muffin tin for simple preparation yet deliver an impressive presentation, ideal for holiday gatherings or cozy autumn evenings. Topped with a dollop of whipped cream and a sprinkle of powdered sugar, these pumpkin tarts are as visually appealing as they are delicious. With easy-to-follow steps and just 40 minutes of prep time, you’ll have 12 delightful servings of this classic comfort dessert to share—or indulge in all by yourself!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold and cubed
- 1 teaspoon Salt
- 4 tablespoons Ice water
- 425 grams Canned pumpkin puree
- 150 grams Brown sugar
- 115 grams Cream cheese, softened
- 2 large Eggs
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- Whipped cream (optional, for topping)
- Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles of dough.
Press the dough circles into the wells of a greased muffin tin, forming small tart shells. Prick the bottoms with a fork to prevent puffing. Set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until fully combined.
Spoon the pumpkin filling into the prepared tart shells, filling each about 3/4 of the way full.
Bake the tarts in the preheated oven for 25–30 minutes, or until the filling is set and the crust is golden brown.
Remove the tarts from the muffin tin and allow them to cool completely on a wire rack.
Optional: Top each tart with a dollop of whipped cream and a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 15.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 150 mg | 3% | |
*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.
