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Mini Pumpkin Tarts With Gingered White Chocolate Cream

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“This recipe is adopted from Mean Chef. I have not tried it, but will soon. Mean Chef says: These tiny tarts are a dressed-up version of pumpkin pie. Eliminating the traditional cinnamon and clove seasonings really lets the pumpkin's sweetness come through. And because you don't need a fork, these bite-sized morsels are perfect for a buffet-style party. Prep time estimate includes chilling time for the cream.”
3hrs 50mins
36 mini tarts

Ingredients Nutrition


  1. Heat the whipping cream until scalding (do not boil), then add grated white chocolate and stir until the chocolate is melted.
  2. Add slice of ginger and refrigerate for at least 3 hours.
  3. Preheat over to 350 degrees.
  4. Make the crust: put flour, brown sugar& pine nuts in a food processor and pulse until nuts are ground into a powder.
  5. Add shortening and butter, pulse until mixture resembles a coarse meal.
  6. Add the ice water, a tablespoon at a time, until mixture begins to pull away from the sides of the food processor and form a ball.
  7. If you have a tart shaper, roll the dough into balls the size of a large marble, place one in each mini-muffin cup, and press with tart shaper to form crust.
  8. If you don't have a tart shaper, roll the dough out to about 1/4" thick and cut with a circular cookie cutter, then press the circles of dough into the tart pan.
  9. Mix the egg, pumpkin, brown sugar, evaporated milk, ginger& salt.
  10. Stir until combined.
  11. Fill the tart crusts with the pumpkin mixture.
  12. Bake at 350 for 20 minutes, or until pumpkin mixture is firm and crusts are a golden brown.
  13. Let cool in the pan for 15-20 minutes, then remove tarts and place them on a wire rack to finish cooling.
  14. Remove the slice of ginger from the whipped cream, whip cream until soft peaks form.
  15. Place a dollop of cream on each tart, and top with a tiny bit of minced candied ginger.

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