Pumpkin tarts – an Halloween treat recipe
Opening the halloween season here on the blog with a great treat for both kids and adults.
There’s no need to lie, everybody loves a good hallowen treat.
Especially if its one of those pumpkin tarts.
Make it in no time and see the smile upon your kids faces growing bigger.
This is the season of sugar spice and pumpkins.
I never seen so many pumpkin together as I did this year. There’s pumpkin everywhere!
Best occasion to use it? well Halloween of course!
So taking advatage of the fact that halloween is basically one step behind the corner, let’s use this autumn energy to make some nice pumpkin tarts.
I went the extra mile and even designed my own stencils to make jack o lantern and bats chocolate decorations to go with it.
It’s really easy to do, and it makes the pumpkin tarts look a whole lot better.
I have divided the ingredients in two parts: the ones you need for the pastry and what you need for the pumpkin custard filling.
Are you ready for the best pumpkin tarts ever?
Ingredients for about 10 pumpkin tarts
for the pastry
190gr plain flour
100gr soft butter
70gr icing sugar
1tsp baking powder
for the filling
150gr peeled pumpkin
2 egg yolks
60gr icing sugar
30gr corn starch
orange zest 1/4 tsp
Dice and boil the pumpkin for 10 minutes. When it’s cooked drain excess water, then put into the processer cup.
Mix it until it has become nice and smooth.
Grab a large bowl and add the eggs, the sugar and 30gr of corn starch.
Whisk everything well until the mix it’s fluffly.
Pour the milk in a small sauce pan and let it warm up a bit over low heat.
Add the zest of 1 organic orange to the milk, and let it warm up a bit more.
Don’t let the milk boil.
Gently add the milk in the egg and sugar mix. Stir continuosly as you pour the milk in.
The mix should result smooth with no bits or blobs in it, that is why it’s really important for you to stir non stop.
Put this mix back in the pan and onto the stove.
Add the pumpkin puree to it and let it cook for few more minutes, stirring with a whisk until the custard starts to thicken up.
Once is ready take the pan off the heat and let it cool down at room temperature.
In the meant time you can prepare the pastry that will be the base of your Halloween pumpkin tarts.
In a large bowl combine the butter with icing sugar then add the egg.
Remember that the butter should be soft but not melted. i suggest you to take it out of the fridge one hour before, so that it settle to room temperature.
Combine together the flour with baking powder then add it to the bowl.
Mix all the ingredients together with your hands.
The dough should be soft so try not to overwork it.
When it’s ready it will need to rest in the fridge before you can use it.
So cling film the pastry and put it in the fridge for 15/20 minutes.
After this time both the custard and the pastry should be ready.
Roll out the pastry with a rolling pin. Try to keep it on 1/2 inch thick, not thinner nor thicker.
Grab a food ring or a cookie cutter and cut the pastry big enough to go in your tart moulds.
Spread a little butter in the moulds then lay the pastry in it.
Fill up the pastry cups with the pumpkin custard you have prepared before.
Bake in a preheated oven for 12/14 minutes @180C
Your pumpkin tarts are ready!
Did you try this recipe?
Let me know with a photo on Instagram, tag @foodtoheartblog so that I get notified and don’t forget to follow me there too.
Drop a comment in the box below if you have any questions, I will gladly help you.