Mini Pumpkin Tarts Recipe with a Homemade Shortbread Cookie Crust
These Pumpkin Pie Mini-Tarts are easy to carry to Grandma's house or put them on your dessert buffet. The small size makes them easy to grab and eat. Please note: the yield may vary according to the size of your tart shells.
Combine 3 cups all-purpose flour, ⅔ cup powdered sugar, and ½ teaspoon salt in a food processor. Cut 1 cup butter, chilled, into 16 slices and add to the flour mixture, pulsing several times until the mixture resembles oatmeal. Add 2 large egg yolks mixed with 2 tablespoons heavy cream. Pulse until all ingredients are moistened. Allow the machine to run until the dough sticks together. (Add additional drops of cream if the dough seems too dry.) Press dough into two rolls like refrigerated cookie dough. Wrap each roll in plastic and chill for at least 30 minutes.
Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
Slice each chilled roll of dough into 14 pieces. Using a rolling pin, flatten dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers, carefully keeping the thickness consistent. Use a knife to trim off any extra dough hanging over the top. Freeze for at least 30 minutes, overnight or up to a month.
Place frozen tart shells onto cookie sheets and press a small square of foil down into each crust that molds to the shape of the crust and covers the edge. Bake at 400˚F (200˚C) for 10 minutes. Remove foil and bake until golden brown, usually about 3-4 minutes.
Pie Filling:
While crusts are pre-baking, combine ¾ cup brown sugar, 1 teaspoon cinnamon, ⅛ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon salt, ⅛ teaspoon allspice, in a medium bowl.
Whisk 2 large eggs + 1 egg yolk and 1 15 oz. can pure pumpkin puree together in another bowl. Add ¾ cup brown sugarpice mixture and whisk well. Add ½ cup heavy cream and ¾ cup milk and whisk until smooth.
Optional: Pour pie filling through a medium sieve for a silky smooth texture.
Fill each pre-baked tart taking care to put as much filling into each tart as possible without pouring in too much and making a mess.
Bake in 350˚F (170˚C)oven for 15-20 minutes (depending on the size of your tarts) or until the filling is set. Allow to cool on a rack. Chill before serving.
Notes
If using a muffin pan for tarts, you don't need to pre-bake the crust--especially if the pan has a dark coating. Pour filling into frozen crusts and bake for 20 minutes or until filling is set.