Pumpkin Mini Tarts Recipe

Name: Pumpkin Mini Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups wheat flour; 1 2/3 cups whole wheat flour; 7 tablespoons butter sliced, cold; 1 egg whipped; 1/2 cup cold water; 1 pinch salt; 4 1/16 cups pumpkin peeled and deseeded, cubed; 2 cloves garlic minced; 1/2 lemon juice only; 1 tea spoon of white pepper; 1 tea spoon of curry; 2 eggs whipped; 1/2 cup cream; 1 cup feta cheese; 1 oil table spoon of

Servings: persons

1 2/3 cups wheat flour
1 2/3 cups whole wheat flour
7 tablespoons butter sliced, cold
1 egg whipped
1/2 cup cold water
1 pinch salt
4 1/16 cups pumpkin peeled and deseeded, cubed
2 cloves garlic minced
1/2 lemon juice only
1 tea spoon of white pepper
1 tea spoon of curry
2 eggs whipped
1/2 cup cream
1 cup feta cheese
1 oil table spoon of

1
1. Mix two kinds of flour together, combine with butter slices, add salt, egg and water, knead. Try to do it swiftly, because shortcrust pastry may go bad if you knead it too long with warm hands.
2
2. Place ready dough in fridge for about 1 hour.
3
3. Heat oil in the pan, add garlic, fry 1 min add pumpkin, simmer 20 min.
4
4. Cool down and blend.
5
5. Add lemon juice, eggs, cream, white pepper and curry, mix well.
6
6. Take the dough from the fridge. Roll out and cut out circles, arrange them in mini tarts baking trays.
7
7. Bake 7 min in 180 C degrees in preheated oven.
8
8. Then take out and fill with pumpkin filling, sprinkle with feta cheese.
9
9. Return mini tarts into oven and continue baking about 20 min.
10
10. Serve warm (recommended, but cold are also good).

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 2/3 cups wheat flour, 1 2/3 cups whole wheat flour, 7 tablespoons butter sliced, cold, 1 egg whipped, and more.

Yes, Pumpkin Mini Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Mini Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions