Easy and Festive Pumpkin Pie Tartlets
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Easy and Festive Pumpkin Pie Tartlets
Pumpkin Tartlets are super cute and tasty. Go for the smaller version especially when you don't want to slice an entire pie!
Equipment
Ingredients
HOMEMADE PIE DOUGH (MAKES 2)
- 2 cups (250 g) bread flour
- 1 tsp (5 g) sea salt
- 8 tbsp (115 g) butter (Softened | At Room Temperature)
- 1 egg yolk (At Room Temperature)
- 3 1/2 tbsp (50 g) Bottled Water
PUMPKIN TARTLET FILLING
- 2 eggs
- 1/3 cup (65 g) sugar
- 3/4 cup (90 g) pumpkin purée
- 3/4 cup (190 g) evaporated milk
- 1/8 tsp (0.75 g) sea salt
- 1 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.25 g) ground nutmeg
- 1/8 tsp (0.25 g) ground all spice
DECORATIONS
- 1/4 cup (60 g) heavy whipping cream (Whipped)
- 1/4 tsp (0.5 g) ground cinnamon (For Dusting)
Instructions
HOMEMADE PIE DOUGH (MAKES 2)
- Did you know it is so easy to make your pie dough at home? Follow my Easy Homemade Shortcrust recipe right HERE!
- Not convinced to make your own Pie Dough? Make sure to check out my You Tube Video to see how easy it is to prepare. It is right HERE!
PUMPKIN TARTLETS
- Place your Square Tartlet Silform® Tray on the top of your Medium Perforated Baking Sheet.
- Roll the pie dough onto the Roul'Pat®, and cut the shapes with your Square Dough Cutter. Place each ones over every well and use the Shaper to keep it centered. Lightly pierce your pastry with a fork. Reserve in the refrigerator.
ASSEMBLY
- Preheat over to 350F/180C.
- In a mixing bowl, whisk the eggs and sugar together. Add the pumpkin purée, evaporated milk, sea salt and spices (cinnamon, ginger, nutmeg and all spice). Transfer to a pitcher.
- Take your Silform® out of the refrigerator and gently pour your preparation.
BAKE!
- Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your tartlets from 20min). They are ready once the crust is golden brown and preparation fluffy.
- Once your Pumpkin Tartlets are out of the oven, let them cool down completely before unmolding.
- Once they have completely cooled down, whip your heavy whipping cream and pipe it onto your Tartlets, dust with ground cinnamon. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 224kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 309mg | Potassium: 122mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2790IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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