You’ll love how simple these are to make. Encased in a slightly sweet shortcrust pastry with a creamy pumpkin baked middle, they are an easy showstopper for any Thanksgiving gathering.
Prep time: 30 mins
Bake time: 25 mins
Total time: approx 1 hour
Equipment: mini pastry tins
For the pastry
270g Risen Super White Spelt Flourr
30g sugar
100g butter, cubed
90g water
pinch of salt
For the tarts
1 tin of pumpkin puree
2 eggs
180g maple syrup
180g cream
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 ground cloves
1/4 ground nutmeg
For the buttercream
115g icing sugar
60g butter
80ml double cream
1tsp vanilla essence
Method:
Preheat oven to 180C
Make the shortcrust spelt pastry. Mix the flour with the sugar and salt and sieve into a large mixing bowl. Add the butter and mix up until it feels like breadcrumbs. Add the water and bring together to form a dough. Set aside.
In a medium-sized bowl, beat the eggs with the pumpkin purée and then add the maple syrup. Pour in the cream and add the spices and mix everything together.
Roll out pastry to about ½ inch thick and cut into pieces to fit your greased pastry tins. Press in the pastry, making sure to reach the edges and ridges. Pop in the oven to partially bake for 5-7 mins.
Remove and pour in the pastry shells, leaving a few millimetres at the top so there’s no spillage.
Cook in the centre of the oven for 20 – 25 minutes until the middles are firm and the pastry is turning golden.
Whilst the pies are making, cream the butter and icing sugar together with the vanilla essence. Then whip in the cream till firm.
Serve with the whipped cream buttercream and chopped crystallised ginger. Serve hot or cold. Yields 12 mini tarts.