Name: Mini Pumpkin Tarts
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Dessert
Ingredients: TART CRUST:; 5 oz Butter, softened; 1/2 Cup Powdered sugar; 1 Egg; 1/2 tsp Salt; 1/2 tsp Vanilla; 1 1/2 Cups Flour; PUMPKIN PIE TART FILLING:; 2 Eggs; 15 oz can of Pumpkin puree; 6 oz. Granulated sugar; 1/2 tsp Salt; 1 tsp Cinnamon, ground; 1/2 tsp Ginger, ground; 1/4 tsp Nutmeg, ground; 1/4 tsp Cloves, ground; 1/2 Cup Whole milk; 1/2 Cup Whipping cream; TOPPING:; 4 oz Semi sweet chocolate, melted.

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I have 16 of the Best Halloween Recipes for you today, starting with these mini pumpkin tarts. A rich and creamy pumpkin filling is surrounded by a buttery tart crust that is a perfect addition to any Halloween or fall gathering!

After one bite, you will know why these mini pumpkin tarts are one of our favorite Halloween party foods. You can bake this in one large tart crust or create mini tarts.

These mini pumpkin tarts are really fun to decorate and taste delicious. Keep reading for this and 15 other tasty Halloween recipes!

Tastiest Halloween Recipes

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These Halloween tarts are so fun to make and my daughters enjoyed helping me roll out the crust and mix for these spooky, tasty treats!

You’ll love that it has just a few ingredients, and is pretty simple to make. I love sharing detailed instructions for those who are interested, but if you don’t need all the details you can scroll down to the recipe card.

How to make Halloween tarts

Start with combining the crust ingredients. This is an easy recipe that delivers a buttery crust that is perfect for a tart.

It is best to chill the dough for one hour before rolling. This allows the dough time to firm up and makes it much easier to roll out and form into the tart pans.

The filling is made up of eggs, pumpkin, spices and cream. Whipping cream is the secret ingredient that gives this tart a dense and rich base.

I highly recommend letting your filling set 15 minutes before filling the tarts. This allows the pumpkin time to absorb the moisture in the mixture. When you follow this step, your tarts will have a perfect texture without separating.

Once dough has chilled, turn it out onto a floured surface and roll to 1/4 to 1/8 thickness.

With a knife, cut about 1 inch circles around tart pans.

Carefully place crust into tart pans and press into the bottoms and side. Don’t worry if your crust tears, you can simply press together and add a small piece on top and press it together. Pour pumpkin mixture to the top of the crust. Place in preheated oven for 35-40 minutes.

Allow mini pumpkin tarts to cool for 10-15 minutes. Temper chocolate to 90 degrees and pour into a piping bag.

Cut a small opening and create festive Halloween designs on tarts. As you can see, I made Jack o’ Lantern faces, spider webs, and ghosts but there are so many options for Halloween!

Yield: 6 mini tarts

Mini Pumpkin Tarts

The rich filling and buttery, flaky crust make these mini pumpkin tarts a holiday favorite! You'll love these 16 Best Halloween Recipe Ideas!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

TART CRUST:
5 oz Butter, softened
1/2 Cup Powdered sugar
1 Egg
1/2 tsp Salt
1/2 tsp Vanilla
1 1/2 Cups Flour
PUMPKIN PIE TART FILLING:
2 Eggs
15 oz can of Pumpkin puree
6 oz. Granulated sugar
1/2 tsp Salt
1 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/4 tsp Nutmeg, ground
1/4 tsp Cloves, ground
1/2 Cup Whole milk
1/2 Cup Whipping cream
TOPPING:
4 oz Semi sweet chocolate, melted.

Instructions

Prepare the tart crust first.
Cream the butter and sugar, then scape the bowl.
Add the egg and mix well.
Add salt and vanilla and mix just until combined.
Add flour and mix until a soft dough forms. Do not over mix.
Press into a parchment paper lined baking sheet. Chill for 1 hour.
Start on the pumpkin filling.
Combine the eggs and pumpkin then blend in the sugar.
Add salt and spices.
After everything is mixed, add in the milk and cream until mixture is smooth.
Allow the filling to rest for 15-20 minutes before filling the tart. This allows the pumpkin to begin absorbing the liquid, making it less likely to separate after baking, giving your tart the perfect texture.
Preheat oven to 375 degrees F.
Once tart crust has chilled, turn over onto a well floured surface. Remove parchment paper.
Roll to 1/4-1/8 inch thickness. Cut circles about 1 inch larger than your tart pans.
Gently press crust into greased tart pans, cutting around the edges to create a smooth edge.
Pour the filling into the unbaked tart crust. Place in oven for 35-40 minutes. Bake until crust has browned and top of the pumpkin is solid.
Temper your chocolate to 90 degrees F. Stir together until it's smooth and you can no longer see lumps. Spoon into a piping bag and cut a small opening at the tip. Create your Halloween designs!

Storing

How to Store

Pumpkin tarts will last 3-4 days in the refrigerator. Be sure to cover tightly with plastic wrap in an airtight container.

How to Reheat

Since pumpkin pie is good cold, there is no reason to heat to serve.

Related Recipes

These mini pumpkin tarts are one of my favorite Halloween dessert recipes to serve for the holidays because they taste delicious, look fantastic, and they are so versatile!

I have a couple of other pumpkin recipes I think you’ll love: Easy Pumpkin Roll and Pumpkin Chocolate Chip Muffins. Another great fall treat is my Apple Spice Bread recipe. Keep reading for all the easy Halloween recipes!