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Mini Pumpkin Tarts 迷你南瓜塔

Ann Low
Mini tarts are suitable for any occasion and these Mini Pumpkin Tarts are quite easy to make and easy to eat because of the size.  You can half-bake the tart shells a day ahead and chill them in the fridge overnight, then make the filling the next day. Overall these mini tarts are quite fragrant because of the added almond and they are not overly sweet. Definitely impressive when they are served to your guests.
5 from 1 reviews
Mini Pumpkin Tarts 迷你南瓜塔
 
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Serves: makes 25
Ingredients
  • 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
Instructions
  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.
3.5.3226
迷你南瓜塔
 材料：约25个
 南瓜馅料：
 做法：
  1. 塔皮 – 牛油，糖粉和盐一起打至松发。
  2. 加入鸡蛋和香草精搅拌均匀。
  3. 筛入面粉搅拌均匀的面团，盖上让面团休息30分钟。
  4. 将面团压入塔模里，多余面团用刀刮除（可参考这里）。放入预热烤箱，以摄氏180度烤约10分钟。（可预先把烤半熟的塔皮收进冰箱到隔天才做馅料）
  5. 南瓜馅料 – 南瓜切成小块，蒸至软，搓烂成南瓜泥。
  6. 加入糖，杏仁粉，鸡蛋，搅拌成均匀的南瓜馅。
  7. 把南瓜馅放入挤花袋里，将它挤在之前烘好的塔皮里。表层放上少许的杏仁片。
  8. 放入预热烤箱，以摄氏180度烤约20分钟至熟即可。

 

Enjoy and Have a Wonderful Weekend!
 
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