Mini Pumpkin Tarts

This little bite sized nibbles came around as I needed something to do with all the fleshy part of pumpkins I carved for Halloween, so I decided to make mini pumpkin tarts. This was my first attempt at making pastry from scratch so the cases don’t all look the same and professional but I like to think of them as rustic.

Short Crust Pastry

Ingredients

·         225g / 8 oz plain flour

·         110g / 4 oz butter

·         80g / 3 oz sugar

·         1 large egg

 

Method

1. Crumb together by hand the butter in to the flour

2. Add the sugar

3. Mix in the egg and enough milk to form a soft dough - add flavour (opt)

 

Pumpkin Pie Spice

Ingredients:

·         3 tablespoons ground cinnamon

·         2 teaspoons ground ginger

·         2 teaspoons nutmeg

·         1 ½ teaspoons ground allspice

·         1 ½ teaspoons ground cloves

 

Method:

1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

Pie Filling

Ingredients:

• 1/3 cup granulated sugar

•  1/4 teaspoon salt

•  1 1/2 teaspoons homemade pumpkin pie spice

•  1 large egg

•  1 cup pure pumpkin puree

•  1 teaspoon pure vanilla extract

•  1 5-ounce can evaporated milk (this is the small can)

 

Method:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla and evaporated milk. Beat until well combined and smooth.

3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling

4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.