Roasted Pumpkin Tarts

Pumpkin Tarts

Roasted Pumpkin Tarts

Our recipe for  Roasted Pumpkin Tarts starts with freshly roasted pie pumpkins. Then, we add flavouful spices and a bit of sweet. Maple syrup gives it a Canadian spin.

Pumpkin Tarts

 Roasted Pumpkin Tarts

Makes 18 – 3 inch Tarts

2 cups freshly roasted, mashed pie pumpkin

¾  cup brown sugar

¼ cup PC 100% Pure Medium Maple Syrup

¼ cup whole milk

½ cup 35% cream

3 eggs

1 teaspoon PC Black Label Cinnamon Spice

1/4   teaspoon freshly grated nutmeg

1/4   teaspoon clove

½ teaspoon allspice

¼ teaspoon salt

½ teaspoon PC Black Label Tahitian Vanilla Extract

18 – 3 inch tart shells, prebaked

  1. Preheat oven to 400F.
  2. Cut pie pumpkins in half, de-seed and placing cut side face down on a parchment paper lined cookie tray.
  3. Roast for about 1 hour until flesh is tender. Cool. Scoop out and puree pumpkin.
  4. Reduce oven temperature to 325 F.
  5. Whisk eggs in a large bowl.
  6. Add the sugar, maple syrup, spices, salt and vanilla. Whisk well.
  7. Add the pumpkin puree, cream and milk. Mix.
  8. Fill prebaked tart shells almost to the rim.
  9. Bake for 25-30 minutes or until filling is set

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