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
40g Icing sugar
1/4 tsp Salt
1 Egg, lightly beaten
1/2 tsp Vanilla extract
200g Plain flour
350g Pumpkin, skinned
45g Ground almond, sifted
toasted almond flakes for topping
1 tsp pumpkin spice
Cream butter, icing
sugar and salt until fluffy.
Add egg and vanilla
extract and mix well.
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.
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.
Peel and seed
pumpkin. Cut into small pieces and steam until done, about 10 minutes.
Mash cooked pumpkin
with a fork and combine sugar, egg and ground almond, pumpkin spice together to a thick paste.
Fill piping bag with
paste and pipe it on the prepared tarts. Garnish with almond flakes.
Bake at 180 degrees
C for about 20 minutes.
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