Mini Pumpkin Tarts
Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.
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1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 tablespoons Land O Lakes® Butter, softened
3/4 cup Land O Lakes® Butter, softened
6 ounces cream cheese, softened
1 1/2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1 1/4 cups canned pumpkin
Land O Lakes® Heavy Whipping Cream, whipped, if desired
How to make
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 bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; 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.
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.
And don't forget to tag us @landolakesktchn.
Pumpkin Pie & Tart Recipes
Pumpkin pie is the classic fall dessert that can be enjoyed in so many forms and flavors to satisfy every pumpkin preference. Bake a Classic Pumpkin Pie or switch it up with a Pumpkin Ginger Tart. Plus, find some great tips for making pie crust.See Recipes