Mini Pumpkin Tarts

Mini Pumpkin Tarts

These precious little tarts are so easy to make. Just add a dollop of whipped cream and a sprinkle of nutmeg to finish.

Recipe from The Food Channel
SERVINGS
16
PREP TIME
20 mins
TOTAL TIME
1 hr 5 mins

Mini Pumpkin Tarts

These precious little tarts are so easy to make. Just add a dollop of whipped cream and a sprinkle of nutmeg to finish.

Recipe from The Food Channel
Recipe from The Food Channel
Ingredients
  • 1   package refrigerated pie dough
  • 1   cup canned pumpkin
  • 3/4  cup heavy cream
  • 1   large egg, beaten
  • 1/4  cup dark brown sugar
  • 4   tablespoons pure maple syrup
  • 1   teaspoon ground cinnamon
  • 1/4  teaspoon ground ginger
  • 1/4  teaspoon ground nutmeg
  • 1/4  teaspoon salt
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Directions
1. 
Preheat oven to 425 degrees F.
2. 
Unfold refrigerated pie dough and let rest for 20 minutes.
3. 
Combine remaining ingredients and mix well.
4. 
Using a 3-inch biscuit cutter, cut out your 8 rounds from each pie dough disc.
5. 
Press onto bottom and sides of ungreased mini muffin pan. Prick bottoms of tarts with a fork and par bake for 15 minutes or until lightly golden.
6. 
Fill each tart with 1-2 teaspoons of pumpkin mixture. Bake 15 minutes, but watch carefully as they are much smaller and can darken easily.
7. 
Cool slightly in the muffin pan. Remove to a wire rack to cool completely.
8. 
Using a large plastic baggie, place whipping cream mixture into baggie. Clip a very small tip off of one of the corners.
9. 
Squeeze a small circle on top of each tart and sprinkle with nutmeg and serve.
FOR THE WHIPPED CREAM TOPPING:
1. 
Put your beaters and bowl you'll be using to make the whip cream topping in the freezer for 30-45 minutes to make sure they are cold. Pour cream in the bowl and beat until the cream starts forming. Add remaining ingredients and beat until peaks form.
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