Recipe: Mini Tartlets with Pumpkin and Vanilla Cream

Recipe: Mini Tartlets with Pumpkin and Vanilla Cream

Mini tartlets with pumpkin and vanilla cream are the perfect blend of warm, comforting spices and creamy sweetness. These bite-sized treats combine the earthy richness of pumpkin with the soft sweetness of vanilla and a touch of cinnamon, all nestled in a crisp shortcrust pastry shell. Whether you’re hosting a fall gathering, looking for a new dessert recipe, or simply craving something sweet, these tartlets are sure to impress.

Making these mini tartlets at home is easier than it seems, and the result is a beautifully elegant dessert that’s perfect for any occasion. The creamy pumpkin filling is subtly spiced, offering just the right amount of sweetness and warmth. The shortcrust base adds a satisfying crunch, creating a well-balanced treat. Once you try this recipe, these little tartlets will quickly become a seasonal favorite!

Ingredients

For the Shortcrust Pastry:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1-2 tablespoons cold water (as needed)

For the Pumpkin and Vanilla Cream Filling:

• 1 cup pumpkin puree (fresh or canned)
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 large egg yolks
• A pinch of salt

For the Topping (Optional):

• A light dusting of ground cinnamon
• Whipped cream (optional)

Equipment:

• Tartlet pans (mini tart pans or muffin tin)
• Rolling pin
• Mixing bowls
• Whisk
• Spatula
• Saucepan
• Sifter (for dusting cinnamon)

Instructions

Step 1: Prepare the Shortcrust Pastry

1. Mix the Dry Ingredients
   In a large mixing bowl, combine the all-purpose flour, salt, and powdered sugar. Stir to evenly distribute the dry ingredients.

2. Cut in the Butter
   Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, and the dough should feel crumbly but not too dry.

3. Add the Egg Yolk and Water
   Add the egg yolk and 1 tablespoon of cold water. Mix until the dough begins to come together. If the dough is too dry, add another tablespoon of water. Be careful not to overwork the dough.

4. Chill the Dough
   Turn the dough out onto a lightly floured surface and knead it briefly to form a ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps it maintain its shape during baking and results in a flakier crust.

Step 2: Roll Out and Bake the Tartlet Shells

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll Out the Dough
   After the dough has chilled, remove it from the refrigerator. Roll it out on a lightly floured surface to about 1/8-inch thickness.

3. Cut and Fit into Tartlet Pans
   Using a cookie cutter or a glass, cut out circles that are slightly larger than your tartlet pans. Gently press each circle of dough into the tartlet pans, pressing the edges to fit. Trim any excess dough around the edges.

4. Bake the Tartlet Shells
   Line the tartlet shells with parchment paper and add pie weights or dried beans to prevent the dough from puffing up during baking. Bake the tartlet shells for 10-12 minutes, or until the edges are golden brown.

5. Cool the Tartlet Shells
   Remove the tartlets from the oven and let them cool completely before filling them with the pumpkin and vanilla cream mixture.

Step 3: Prepare the Pumpkin and Vanilla Cream Filling

1. Combine the Ingredients
   In a medium saucepan, whisk together the pumpkin puree, heavy cream, sugar, cinnamon, ginger, nutmeg, and salt. Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently.

2. Whisk the Egg Yolks and Cornstarch
   In a separate bowl, whisk the egg yolks with the cornstarch. Gradually add a small amount of the hot pumpkin mixture to the egg yolks, whisking constantly to temper the eggs. Once the egg yolks are warmed, slowly pour them into the saucepan with the remaining pumpkin mixture.

3. Cook the Filling
   Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This will take about 5-7 minutes. Remove the saucepan from the heat and stir in the vanilla extract.

4. Cool the Filling
   Let the pumpkin and vanilla cream filling cool slightly before filling the tartlet shells. The mixture should be thick and creamy, with a smooth consistency.

Step 4: Assemble the Tartlets

1. Fill the Tartlet Shells
   Once the tartlet shells have cooled, spoon the pumpkin and vanilla cream filling into each shell. Smooth the tops with a spatula, ensuring each tartlet is evenly filled.

2. Chill the Tartlets
   Place the filled tartlets in the refrigerator to chill for at least 1-2 hours, or until the filling is set and firm to the touch.

Step 5: Serve and Enjoy

1. Dust with Cinnamon
   Once the tartlets have chilled, use a fine sifter to dust the tops with a light coating of ground cinnamon. This adds a warm, aromatic finish to the tartlets.

2. Optional Toppings
   For an extra touch of indulgence, top each tartlet with a dollop of whipped cream just before serving.

3. Serve
   Serve these delightful tartlets as a dessert for your next gathering, holiday meal, or special treat. They’re perfect for enjoying with a hot cup of tea or coffee.

Tips and Variations

1. Add a Nutty Crust
   For added texture and flavor, mix some finely chopped nuts, like pecans or walnuts, into the shortcrust dough before baking. This will add a lovely crunch to the tartlets.

2. Spice It Up
   If you enjoy a more pronounced spice flavor, you can increase the amount of cinnamon or add a pinch of ground cloves, nutmeg, or allspice to the pumpkin filling.

3. Use a Store-Bought Crust
   If you're short on time, feel free to use a store-bought tart or pie crust. Simply bake according to the package instructions and then fill it with the homemade pumpkin and vanilla cream.

Health Benefits

1. Pumpkin
   Pumpkin is a rich source of vitamins A and C, which are great for immune health and maintaining healthy skin. It also contains fiber, which supports digestive health.

2. Vanilla
   Vanilla is not only aromatic but also has antioxidant properties. It can help reduce inflammation and promote relaxation, making it a perfect addition to this creamy filling.

3. Shortcrust Pastry
   While pastry is typically high in calories, using a smaller portion for mini tartlets helps keep them manageable as a treat. You can also make the dough healthier by using whole wheat flour or substituting butter with a plant-based option.

Conclusion

Mini tartlets with pumpkin and vanilla cream are an elegant and delicious dessert that perfectly captures the essence of fall. The sweet, spiced pumpkin filling combined with the buttery shortcrust pastry makes for an irresistible treat. Whether you’re entertaining guests, preparing a holiday meal, or simply craving something sweet, these tartlets are sure to impress. Try this recipe and enjoy the perfect balance of flavors in each bite!