Mini Pumpkin Tarts (Dairy Free, Eggless)

Ingredients

• 2 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup oil (neutral-flavored)
• 3 tbsp coconut cream (full-fat, cold)
• 2 tbsp icy water
• 1 cup pumpkin puree (fresh or canned)
• 1/2 cup dark brown sugar
• 2 tbsp cornstarch
• 3/4 cup coconut cream
• 2 tsp pumpkin spice blend (see note for homemade)
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. 1

   --- MAKE PIE CRUST: ---

2. 2

   1. In a large bowl, combine flour, baking powder, salt. Stir to distribute.

3. 3

   2. In a mixing cup or small bowl, combine oil, coconut cream, and water. Whisk to distribute.

4. 4

   3. Immediately pour into the flour mixture before the oil can separate again. Stir to incorporate, mixing until just holding together. Some crumbs may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over-mix.

5. 5

   4. Pull the dough together and form into a circle. Wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

6. 6

   --- MAKE THE FILLING: ---

7. 7

   1. In a medium bowl combine pumpkin puree, brown sugar, spice blend, salt, and vanilla. Whisk until combined.

8. 8

   2. Place cornstarch in a small bowl. Add 2-3 tbsp/30-45ml of coconut cream and stir until smooth.

9. 9

   3. Add cornstarch slurry and the rest of the coconut cream to the pumpkin mix.

10. 10

    4. Whisk until smooth. Set aside.

11. 11

    --- ASSEMBLING: ---

12. 12

    1. Preheat oven to 325°F/160C. Spray some cooking spray on a 12-well, ½ cup/120ml mini muffin pan. Lightly flour the dough, roll, and press dough between two sheets of parchment paper to a thickness of ¼”/6mm.

13. 13

    2. Use a cooking cutter to cut out 4”/10cm rounds (fluted or straight edge). Add an extra dusting of flour to the dough and place in the wells of the muffin pan, gently pressing down into the corners. Try to cut as many circles out of dough on the first roll as possible. Dough very quickly gets tough when gathered together and rerolled. If you had to reroll, allow the dough to rest for 5 minutes before cutting to reduce shrinkage (relax the glutens).

14. 14

    3. Prick the bottoms of the pastry shells with a fork several times.

15. 15

    4. Scoop the filling into each tart, filling to ¼”/6mm below the top edge.

16. 16

    5. Bake for 35 to 45 minutes, until pastry is golden brown, use the knife inserted method or the toothpick test to ensure the center of the filling is just set and comes out clean.Allow to cool for at least 20 minutes in the pan before attempting to remove it and transferring it to a rack to cool completely. Can be served cold or at room temperature with vegan whipped cream of choice.