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Pumpkin Tarts Recipe

Pastry: Place the flour, salt, and sugar in your food processor and process until combined. Add the butter and process until the mixture resembles coarse meal. Add about 2 - 3 tablespoons water and process just until the pastry holds together when pinched. If necessary, add more water.

Turn the pastry onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30- 60 minutes or until firm. (This will chill the butter and relax the gluten in the flour.) After the pastry has chilled sufficiently, place on a lightly floured surface, and roll until the pastry is about 1/8 inch thick. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Using about a 4 inch (10 cm) round cookie cutter, cut into 12 rounds. Gently place the rounds into a 12-cup muffin tin. Press about 1/2 - 1 teaspoon of crushed ginger cookie crumbs onto the bottom of each pastry shell. Cover and place in the refrigerator for about 15-30 minutes or until the pastry is firm. 

Meanwhile preheat your oven to 375 degrees F (190 degrees C).

Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Evenly fill the tart shells with the filling and bake for about 30 minutes or until the pastry is lightly brown around the edges and the filling has set (a knife inserted into the filling comes out just a little wet). Remove from oven and place on a wire rack to cool.

Chantilly Cream: Place the cold whipping cream, sugar, and vanilla extract in the bowl of your electric mixer, fitted with the whisk attachment. Whip the cream until stiff peaks form. Place the cream in a pastry bag, fitted with a star tip, and pipe rosettes on the top of each tart.

Can be covered and stored in the refrigerator 2 to 3 days.

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1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (15 grams) granulated white sugar

1/2 cup (113 grams) cold unsalted butter, diced

3 - 4 tablespoons ice cold water

1/4 cup (25 grams) crushed ginger cookies (optional)

Pumpkin Filling:

2 large eggs, at room temperature (110 grams without shells)

1 1/2 cups (350 grams) pure pumpkin puree

1/2 cup (120 grams) heavy whipping cream (cream with 35-40% butterfat content)

1/3 cup (75 grams) firmly packed light brown sugar

1 teaspoon (2 grams) ground cinnamon

1/2 teaspoon (1 gram) ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon (2 grams) salt

Chantilly Cream: (optional)

3/4 cup (180 grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 tablespoon (15 grams) granulated white sugar, or to taste

1/2 teaspoon (2 grams) pure vanilla extract