Pumpkin Pecan Tarts
Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.
YIELD
24 servingsPREP
10 minCOOK
45 minREADY
2 hrsThese elegant mini tarts pack all the flavors of pumpkin pie into individual portions topped with candied pecans.
Pumpkin puree blends with cream, eggs, brown sugar, and warm spices (cinnamon, ginger, cloves, allspice), then bakes until set in store-bought tart shells.
After cooling, a quick pecan topping gets sprinkled over and broiled until golden and bubbling.
Serve with whipped cream and extra pecan halves for a festive finish.
Chef Tips
- Watch the broiler closely: Pecan topping goes from golden to burnt in seconds; stay nearby
- Use canned pumpkin: Pure pumpkin puree (not pumpkin pie filling) delivers consistent results
- Cool filling completely: Warm filling makes the pecan topping soggy instead of crunchy
- Make ahead: Bake tarts a day ahead and add the pecan topping just before serving
Ingredients
Directions
Place all filling ingredients in blender or food processor and blend for 2 minutes.
Pour into tart shells and bake at 425F for 15 minutes.
Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.
Let tarts cool.
For topping: Mix nuts and sugar.
Stir in butter until mixture is uniformly moist.
Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
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