MINI PUMPKIN TARTS RECIPE RECIPES

PUMPKIN TARTS RECIPE | ALLRECIPES

Pumpkin Tarts Recipe | Allrecipes image

Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Provided by Cookie Queen

Categories Desserts Pies Pumpkin Pie Recipes

Total Time 2 hours 25 minutes

Prep Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 8 dozen

Number Of Ingredients 19

Ingredients

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1?½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Nutrition Facts : Calories 313.2 calories, CarbohydrateContent 28.6 g, CholesterolContent 60.1 mg, FatContent 21 g, FiberContent 0.8 g, ProteinContent 3.9 g, SaturatedFatContent 11.4 g, SodiumContent 190.5 mg, SugarContent 17.9 g

PUMPKIN TARTS RECIPE - FOOD.COM

Pumpkin Tarts Recipe - Food.com image

you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 30 tarts, 30 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked pumpkin
3/4 cup sugar
3/4 cup milk
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
30 tart shells (or one pie shell)

Steps:

pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
pour liquid filling into tart shells.
bake at 375 for about 30 min or until set but not dry.

Nutrition Facts : Calories 30, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 13.2, SodiumContent 7.9, CarbohydrateContent 5.8, FiberContent 0.1, SugarContent 5.1, ProteinContent 0.7

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