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Pumpkin Spice Caramel Tarts

Pumpkin Spice Caramel Tarts: Fall’s Dreamy Dessert Delight

Pumpkin Spice Caramel Tarts are a delightful combination of flaky crust, creamy pumpkin spice, and luscious caramel, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Pumpkin Puree Consider using homemade for a fresher taste.
  • 1/2 cup Caramel Sauce Can be replaced with maple syrup or homemade caramel.
  • 1/2 cup Heavy Cream For dairy-free, use coconut cream.
  • 1 tablespoon Pumpkin Spice Can substitute with equal parts cinnamon, nutmeg, ginger, and cloves.
For the Tart Shells
  • 12 tarts Tart Shells Store-bought or homemade; gluten-free options available.

Equipment

  • oven
  • mixing bowl
  • Whisk
  • spatula
  • baking sheet
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Blind bake tart shells for 10-12 minutes until lightly golden. Allow to cool.
  2. In a large bowl, combine pumpkin puree, heavy cream, caramel sauce, and pumpkin spice. Whisk until smooth and creamy.
  3. Pour the filling into cooled tart shells. Smooth tops and fill nearly to the brim.
  4. Bake tarts at 350°F (175°C) for 20-25 minutes. Check for slight puffing and a firm center.
  5. Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  6. Chill tarts for at least 30 minutes before serving. Drizzle extra caramel on top before serving.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 4000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chilling the tarts enhances the flavors and helps the caramel to set perfectly. They can be served chilled or at room temperature.

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