Receta Mini Pumpkin Tarts
Mini tarts are suitable for any occasion and these Mini Pumpkin Tarts are quite easy to make and easy to eat because of the size. You can half-bake the tart shells a day ahead and chill them in the fridge overnight, then make the filling the next day. Overall these mini tarts are quite fragrant because of the added almond and they are not overly sweet. Definitely impressive when they are served to your guests.
Mini Pumpkin Tarts
Tart Pastry
- 80g Butter
- 40g Icing sugar
- 1/4 tsp Salt
- 1 Egg, lightly beaten
- 1/2 tsp Vanilla extract
- 200g Plain flour
- Filling
- 350g Pumpkin, skinned
- 35g Sugar
- 45g Ground almond, sifted
- 1 Egg
- extra toasted almond flakes for topping
Method:
Tart Pastry
Cream butter, icing sugar and salt until fluffy.
Add egg and vanilla extract and mix well.
Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.
Pumpkin Filling
Peel and seed pumpkin. Cut into small pieces and steam until done, about 10 minutes.
Mash cooked pumpkin with a fork and combine sugar, egg and ground almond together to a thick paste.
Fill piping bag with paste and pipe it on the prepared tarts. Garnish with almond flakes.
Bake at 180 degrees C for about 20 minutes.
Enjoy and Have a Wonderful Weekend!