Sunday, November 13, 2016


If you love pumpkin pie, then you must make these. The best part is they’re truly make-ahead: The tart shells can be made and frozen up to a month in advance, you can even use the store bought tart shell

Pumpkin Tarts
    Tart Pastry
  •     80g Butter
  •     40g Icing sugar
  •     1/4 tsp Salt
  •     1 Egg, lightly beaten
  •     1/2 tsp Vanilla extract
  •     200g Plain flour

  •  350g Pumpkin, skinned
  •    35g Sugar
  •    45g Ground almond, sifted
  •    1 Egg
  •   extra  toasted almond flakes for topping
  • 1 tsp pumpkin spice

Tart Pastry
  1. Cream butter, icing sugar and salt until fluffy.
  2. Add egg and vanilla extract and mix well.
  3. Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
  4. Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.

 Pumpkin Filling
  1. Peel and seed pumpkin. Cut into small pieces and steam until done, about 10 minutes.
  2. Mash cooked pumpkin with a fork and combine sugar, egg and ground almond, pumpkin spice together to a thick paste.
  3. Fill piping bag with paste and pipe it on the prepared tarts. Garnish with almond flakes.
  4. Bake at 180 degrees C for about 20 minutes.

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