1/4 cup Gluten-Free Flour Blend (see below)
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 (3-ounce) packages cream cheese, softened
1 1/2 cups Gluten-Free Flour Blend (see below)
1 (14-ounce) can sweetened condensed milk
1 1/4 cups mashed cooked pumpkin*
1 teaspoon pumpkin pie spice**
Heat oven to 375°F.
Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed. Add gluten-free flour blend; continue beating until dough forms.
Divide dough into 36 pieces; place 1 piece into each ungreased mini-muffin pan cup. Press dough onto bottom and up sides of cups.
Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
*Substitute canned pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking