Mini Pumpkin Pie Tarts with Shortbread Crusts

Bite-sized pumpkin pie tarts with a spiced custard filling and homemade shortbread crusts. You can shape and freeze the unbaked crusts ahead, then fill and bake when you're ready to serve.

28 mini-tarts

Ready to eat pumpkin tartlet with a shortbread crust and whipped cream on top.

Prep Time 1 30

Cook Time 20

Total Time 1 50

Ingredients

Crust:

3 cups (360 g) all-purpose flour
⅔ cup (80 g) powdered sugar
½ teaspoon salt
1 cup (228 g) butter, chilled - 2 sticks
2 large (32 g) egg yolks
2 tablespoons heavy cream

Pie Filling:

¾ cup (165 g) brown sugar
1 teaspoon cinnamon
⅛ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
⅛ teaspoon allspice
2 large (136 g) eggs + 1 egg yolk
1 15 oz. can (425 g) pure pumpkin puree
½ cup (119 g) heavy cream
¾ cup (183 g) milk

Instructions

Make the Dough: 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.
Shape the Crusts: 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.
Blind-Bake the Crusts: 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.
Mix the 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 sugar to the spice mixture and whisk well. Add ½ cup heavy cream and ¾ cup milk and whisk until smooth.
Fill and Bake: Spoon filling into the baked crusts, nearly to the top but not overflowing.
Bake at 350°F (170°C) for 15–20 minutes or until the centers are set. Cool on a rack, then chill before serving.

Notes

Kitchen tip: 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.

Making the crusts ahead: Make the dough and shape the crusts ahead of time. Freeze for up to a month. Don't thaw the crusts before you bake them. It's best to put them straight into the oven from the freezer.

Nutritional Information