Mini Pumpkin Tarts 迷你南瓜塔
Prep time: 
Cook time: 
Total time: 
Serves: makes 25
  • Tart Pastry
  • 80g Butter
  • 40g Icing sugar
  • ¼ tsp Salt
  • 1 Egg, lightly beaten
  • ½ tsp Vanilla extract
  • 200g Plain flour
  • Filling
  • 350g Pumpkin, skinned
  • 35g Sugar
  • 45g Ground almond, sifted
  • 1 Egg
  • extra toasted (180 deg C - 10mins) almond flakes for topping
  1. Tart Pastry - Cream butter, icing sugar and salt until fluffy.
  2. Add egg and vanilla extract and mix well.
  3. Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
  4. Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.
  5. Pumpkin Filling - Peel and seed pumpkin. Cut into small pieces and steam until done, about 10 minutes.
  6. Mash cooked pumpkin with a fork and combine sugar, egg and ground almond together to a thick paste.
  7. Fill piping bag with paste and pipe it on the prepared tarts. Garnish with almond flakes.
  8. Bake at 180 degrees C for about 20 minutes.
Recipe by Anncoo Journal at