Sunday, November 13, 2016

PUMPKIN SPICE TARTS



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

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

    
 Method:
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.
 Notes


RECIPE SOURCE:  
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