Is autumn and there are pumpkins everywhere so it is time to make some dessert out of it. I made these cute little tartlets for our Zumba Halloween Party in October. Yes we do eat dessert but in moderation ha ha… After a year of exercising 5 days a week I notice some changes in my eating habits and also my clothing. I don’t over indulge and eat everything in moderation. I do reward myself with some dessert every now and then. I didn’t lose a lot of weight but in some inches all over my body. I intend to keep it that way. I work too hard and make sure I don’t go back to my old habits… oh one more thing; I cut down on eating out. Outside food do have a lot of oil, sodium and also sugar. I guess that helps too.
Now back to these tartlets. Aren’t they cute? I made it into little bit size pieces so that everyone can have 1 or 2 pieces of it rather than having a big slice. But if you want, you can make it into a pie. I know some of you are not a fan of pumpkin but do give this a try. You might like it.
Ingredients for the pastry:
2 1/2 cups flour
1 ½ sticks/170 gram cold butter – cut into small cubes
2 tbsp sugar
1 tsp baking powder
1 tsp salt
1 egg - beaten
2-3 tbsp cold water
Ingredients for the filling:
1/3 cup sugar
1 tsp pumpkin spice
1 1/4 cups homemade pumpkin puree
1 tsp pure vanilla extract
1 cup evaporated milk
Some whipped cream
1. Place the flour, sugar, baking powder and salt in a large bowl. Whisk to combine all ingredients. Add the butter, and using a pastry blender or your hands, cut the butter into the flour or rub it together until the mixture resembles coarse meal.
2. Add in egg and 1-2 tbsp of cold water. Mix until the dough begins to come together. If the mixture seems too dry and crumbly, add water a tablespoon at a time.
3. Turn the dough out onto a lightly floured surface and knead just until combined [do not overwork the dough]. Shape the dough into a disc, and cover in plastic wrap. Refrigerate the dough for about 30 minutes.
4. In the meantime prepare the filling. In a mixing bowl, combined all the ingredients. Mix until smooth and set it aside.
5. Pre-heat the oven to 350 degree F, greased a mini muffin pan. Roll out the dough, cut it into circle with a cookie cutter. Line the pastry into the muffin pan.
6. Fill in 1 - 1 1/2 tbsp (depend on the size of the tarts) of the pumpkin filling into the tart shells. Bake for 17-20 minutes or until the pastries are golden brown and the filling appears to be set.
7. Remove the muffin pan from the oven to the cooling rack. Once it is cool, remove the tartlets from the muffin pan.
8. Garnish with some whipped cream before serving.