Mini pumpkin tarts, cream and spices

Step 1

Prepare the dough for the tartlets, quickly working the flour with the butter, then add the sugar and milk and work until you get a smooth and homogeneous mixture. Let the mixture rest in the fridge for about half an hour. In the meantime, start preparing the filling: cut the pumpkin into pieces and bake it for about 30 minutes at a temperature of 180 °. Remove from the oven and wrap the cooked pumpkin in plastic wrap, keep it aside. Take the tartlet dough from the fridge and with the help of a rolling pin roll it out until you get a thickness of 2 mm. Cover the mold for mini pie, previously greased and floured, with the mixture and brush the surface and edges with the beaten egg yolk. Fill the hollow of the molds with dried legumes (chickpeas, beans, lentils) to prevent the tartlets from swelling during cooking, and bake for 10 minutes at 170 °. Remove the tartlets, remove the dried legumes and place in the oven for another 5 minutes. Remove from the oven and let cool. For the filling: Mix the eggs, brown sugar, molasses, the pulp of the cooked and chopped pumpkin, the cream and the spices. Fill the mini tartlets with this mixture. Then create strips with the dough to form a grid like a tart on them. Brush the surface with the egg and bake for another 30 minutes at 180 °. Sprinkle with powdered sugar and serve at room temperature.