Mom's Black Bottom Pumpkin Tarts
My Mom was a wonderful cook and baker and she taught me so much..
Ingredients
- 24 mini tarts (2 1/2 inch)
- Crust:
- 2 Cups all purpose flour
- 1/2 teaspoon kosher salt
- 2 Tablespoons sugar
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter
- 1/2 cup cold water
- Filling:
- 1- 15 ounce can of pumpkin puree
- 3/4 cup coconut sugar (or brown)
- 1/2 cup evaporated milk or cream
- 2 large eggs – room temperature
- 2 teaspoons vanilla extract
- 1 Tablespoon cinnamon
- 1 Tablespoon ground ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon kosher salt
- 1/2 cup dark chocolate chips
- Whipping cream (optional)
Instructions
- Whisk together flour, kosher salt, sugar and ginger in medium bowl, grate in the butter and using a pastry blender or fork (or hands) work into the flour mixture until it resembles fines peas. Stir in cold water and divide in half. Portion out 2 tablespoons of the dough into 24 cupcake tins coming up the sides about an inch and a half. Refrigerate while preparing the filling.
- Preheat oven to 375.
- Whisk all of the filling ingredients until well incorporated; except the chocolate chips and optional whipping cream.
- Sprinkle one heaping teaspoon of chocolate chips in each bottom of chilled tart shell, followed by 1/4 cup of the filling. Repeat.
- Bake for 15 minutes at 375 degrees; turn down oven to 350 for another 15 minutes until a sharp knife inserted comes out clean. Cool on rack, remove carefully and serve with whipping cream.
Notes
My Mom was a wonderful cook and baker, and she taught me so much. As the oldest, I was next in line to take on those chores. That chore turned into the love of all things baking and cooking. Sweet potatoes and pumpkin are two of our family favorites, and the spices in these little tarts are a warm hug from my Mom and me.