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Mini Pumpkin Tarts

Mini Pumpkin Tarts

Cost $15, save $25

Source: Recommended by CookPal

  • 25 Min
  • 48 Servings
  • $15

INGREDIENTS

  • Dough

    • 🧀 12 ounces cream cheese, softened
    • 🧈 1 pound butter, softened
    • 🧂 1/4 cup white sugar
    • 🌾 4 cups all-purpose flour

  • Filling

    • 🧀 12 ounces cream cheese, softened
    • 🍂 1 cup brown sugar
    • 1 teaspoon pumpkin pie spice
    • 🧂 1.5 teaspoons ground cinnamon
    • 🧂 1/2 teaspoon salt
    • 🥚 3 large eggs
    • 🎃 2 cups solid pack pumpkin
    • 🥛 1 (12 fluid ounce) can evaporated milk
    • 1 teaspoon vanilla extract

  • Frosting

    • 🧈 1/2 cup butter
    • 1/2 cup vegetable shortening
    • 🧀 8 ounces cream cheese, softened
    • 🧂 1 (16 ounce) package confectioners' sugar
    • 1 (7 ounce) jar marshmallow creme
    • 🌰 1 cup finely chopped pecans, divided

STEPS

1

Preheat oven to 350 degrees F (175 degrees C).

2

To make the pastry dough: Cream 12 ounces of cream cheese, 1 pound butter, and sugar until blended. Gradually mix in flour until dough is workable.

3

Divide dough into 4 equal portions, roll into balls, and refrigerate.

4

To make the filling: Mix cream cheese with brown sugar, spices, salt, then beat in eggs. Add pumpkin, evaporated milk, and vanilla until smooth.

5

Cut each dough ball into 24 pieces. Press dough pieces into mini muffin cups to form crusts.

6

Fill crusts with pumpkin filling and bake for 25 to 30 minutes. Cool completely.

7

Make frosting: Cream butter, shortening, cream cheese, confectioners' sugar, and marshmallow creme until smooth.

8

Frost cooled tarts and garnish with chopped pecans. Refrigerate until serving.

NUTRIENTS

Per 1 serving

🔥

313

Calories

  • 4
    Protein
  • 29
    Carbs
  • 21
    Fats

💡 Make sure the crusts are pressed evenly to avoid thin spots.Chill the dough in between batches to keep it firm for working.Add food-safe piping tips for decorative frosting presentation.