Pumpkin Tarts Recipe Demonstration - Joyofbaking.com

Make the pastry by combining 1 and 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor.

Add 1/2 cup cold butter cut into cubes and pulse until it resembles coarse crumbs.

Add ice-cold water, starting with 2 tablespoons, and pulse until the mixture holds together but is not a solid ball of dough.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.

Roll out the pastry on a floured surface to about 1/8 inch thick.

Cut out rounds using a 4-inch cookie cutter and place them in a 12-cup muffin tin without stretching the pastry.

Crush ginger cookies and place a small amount in the bottom of each pastry shell.

Refrigerate the pastry shells for another 15 to 30 minutes before filling.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

In a large bowl, whisk together 2 large eggs, 1/2 teaspoon vanilla extract, 1/3 cup light brown sugar, 1/2 cup heavy cream, and 1 and 1/2 cups pumpkin puree until combined.

Pour the filling into the prepared pastry shells and bake until set.

Equipment Needed

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