Sweet Pastry for tart casing – This can be doubled easily!
- 80g Powdered Sugar
- 110g Cubed Unsalted Butter, Cold (one stick)
- 1/8 Tsp Salt – or a decent pinch
- 1/2 Tsp Vanilla PASTE
- 3 Large Egg Yolks (~55g)
- 220g All-Purpose Flour
- Mix the powdered sugar, butter, vanilla & salt in a stand mixer or with a hand mixer.
- Beat on a medium speed until it forms a paste, about 1-2 min. Make sure all ingredients are fully incorporated.
- Add in the egg yolks and beat until it is all combined, around 30 seconds, scraping the sides to ensure all ingredients are fully incorporated.
- Add in the flour slowly, mixing on low speed until it is just combined (about 20 seconds) and all of the flour is incorporated. The mixture should look crumbly but should NOT form one giant ball of dough.
- Pour half the crumbly dough onto a silicon baking mat. Repeat with the second half on a separate mat. You can also use parchment baking paper.
- Place a large sheet of parchment paper over the dough. Roll the dough out in between the parchment and mat with a rolling pin until it is about 3mm thick. Place the rolled out pastry, still covered, in the fridge for at least 30 minutes. Repeat this with the other batch of dough.
- After chilling, remove from the fridge and peel off the top sheet of parchment paper. Using 3” round perforated tart rings, cut out circles of dough and lift the ring, with pastry inside, onto your baking tray lined with a silicon or perforated baking mat. Fill your tray with pastry-lined rings.
- Using the scraps from the first sheet or the second sheet of pastry from the fridge, we will create the walls of the pastry cases. Using a sharp knife, cut long strips of dough about 8” long and 3/4” wide. Lift the strips and place them on the inside of the tart rings, pressing them against the side so that they are flush with the dough at the bottom. If your pastry doesn't fit all the way around just cut another piece and press it in to fill the gap. Press the bottom of the dough gently with your fingers to mold it to the base piece of dough.
- Take a sharp knife and cut off any excess pastry hanging over the top of the tart rings. Place the tart shells into the freezer for around 30 minutes.
- Pre-heat your oven to 350 F. Bake your tray with your tart shells on for 15 minutes to pre-bake your shells slightly.
- Fill tart shells, but not overflowing, with pumpkin pie mixture. It will puff up during the bake, but will flatten after you remove it from the oven.
- Bake for another 30 min. The pastry should be golden brown and the center of the tart should be puffed.
- Let the tarts cool for 10 min before touching them and removing the rings.
- Let the tarts cool fully for 1-2 hrs before adding whipped cream garnish. Serve immediately.
Pumpkin Pie Filling for about 9 - 3” tarts
- 225 g pumpkin puree – half of a 15 oz can
- 90 g eggs – about 1.5 eggs
- 2/3 cup - 125g - packed light or dark brown sugar
- 1 ½ tsp cornstarch
- ¼ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- a pinch black pepper
- ½ cup - 120 g- heavy cream
- 2 tbsp -30 g - milk
Whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk well until everything is combined.