Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar
  • ¼ tsp Fine Sea Salt (for pastry)
  • 8 Tbsp (½ cup) Unsalted Butter, chilled and cubed
  • 3–5 Tbsp Ice Water
  • 1 cup Canned Pumpkin Purée
  • 2 large Eggs, lightly beaten
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Double Cream (Heavy Cream)
  • 1 tsp Pure Vanilla Extract
  • ¼ tsp Fine Sea Salt (for filling)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl or food processor bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Pulse in the food processor (or cut in with a pastry blender/fingertips) until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Do not overmix.
  3. Add Liquid: Drizzle in the ice water, 1 tablespoon at a time, mixing only until the dough just comes together. Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  4. Preheat: Preheat oven to 350°F (175°C). Lightly grease the mini muffin tin.
  5. Roll and Cut: Lightly flour your work surface. Roll the chilled dough to about ⅛-inch (3mm) thickness. Use a 3-inch cutter to cut out rounds. Gently press each dough circle into a mini muffin cup. Prick the bottom of the pastry shells 2-3 times with a fork (docking).
  6. Pre-Bake (The 'Soggy Bottom' Defense): Bake the empty shells for 5–7 minutes until set but not browned. Remove from the oven and reduce the oven temperature to 325°F (160°C).
  7. Whisk Wet Ingredients: In a medium bowl, whisk the eggs, brown sugar, cream, vanilla extract, and salt until smooth.
  8. Add Pumpkin and Spices: Add the pumpkin purée and all the ground spices (cinnamon, ginger, nutmeg, cloves). Whisk thoroughly until the filling is homogenous and silky smooth. For the smoothest possible texture, consider straining the mixture through a fine-mesh sieve.
  9. Fill the Shells: Carefully pour or spoon the pumpkin filling into the pre-baked pastry shells, filling them almost to the brim.
  10. Final Bake: Return the muffin tin to the 325°F (160°C) oven and bake for 15–18 minutes. The tarts are done when the edges are set and the center still has a slight, gentle wobble.
  11. Cool: Immediately transfer the muffin tin to a wire rack. Let the bites cool completely in the tin—about 30 minutes—to allow the filling to set fully.
  12. Serve: Carefully lift the tarts out of the muffin tin. Garnish with icing sugar or a dollop of whipped cream just before serving.