kruizing with kikukat

Monday, November 8, 2021

I Heart Tarts 4: Pumpkin Custard Tarts

Perfect for Thanksgiving

Crust (makes 20 2 1/2" tarts)
     1 1/2 c flour
     1 tbsp sugar
     1/4 tsp salt
     1/2 c + 2 tbsp cold butter
     1 egg

Combine flour and sugar in the bowl of a food processor.  Add cubed butter and Crisco.  Pulse until pea-size grains form.  Add egg and process til dough begins to hold together.  Turn onto lightly floured surface and knead til smooth.  Divide into 20 pieces and press into tart shells. 

Pumpkin Filling

     1 c cooked, pureed pumpkin
     6 tbsp sugar
     2 tbsp warm water
     1/2 c milk
     2 eggs, beaten
     1/2 tsp vanilla
     1 1/2 tsp pumpkin pie spice

Preheat oven to 375 degrees.  Combine pumpkin puree, sugar and warm water.  Stir until sugar has dissolved.  Add milk, eggs, vanilla, and pumpkin pie spice.  Use a whisk to ensure spices are evenly distributed.   Divide among lined tart pans, filling almost to the top.  Place filled tart pans in flat pan.  Bake for 25-27 minutes.  Cool for 5 minutes before attempting to remove tarts from pans. 

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