A tart filling made with pumpkin puree, pumpkin spice combined with caramel and white chocolate into a rich buttery shortcrust pastry. These pumpkin caramel tarts are perfect bite-size, make-ahead treats to celebrate the festive season.
How pretty do these mini tarts look? I made a selection of these recently when I had a guest over. They were so popular I promised my friends that I'd share the recipes with them. The three tarts are these pumpkin caramel tarts, cinnamon caramel apple tarts, and pumpkin pie chocolate tart.
A friend said they are small, sweet, and just a single bite of heaven. I can only eat one at a time because they are rich, but my kids? Have to hold their hand and tell them.. enough!!
You can also make this as one big tart. But, I love these bite-size pieces. They are so pretty and look so elegant when served on a table for guests. The recipe itself is so easy!!
About these tarts
You can make the tart shells from scratch or you can buy them from the store. I have shared three different methods of making mini tarts with a detailed recipe and video. Below I have only shared the filling recipe
It takes 5 minutes to make the filling and it sets in less than an hour in the fridge.
It's a complete win-win when it comes to time and effort.
Ingredients and substitutes
- Pumpkin Puree - I've used canned puree but you can use homemade if you have as well.
- Caramel - I am using homemade caramel sauce but you can use store-bought as well. If you prefer a semi-homemade version, just melt a cup of caramel squares and add the puree, spices, and white chocolate.
- White Chocolate - The white chocolate makes sure the caramel sets well. You are free to omit it, but I think it adds a nice subtle flavor. I would not recommend adding more than the amount mentioned here as the tarts will then become very sweet. White chocolate is sweet and so is caramel.
Step by step instructions (pin)
Caramel sauce
- Add sugar and water in a deep heavy-based saucepan.
- Let the sugar melt slowly stirring only as needed. Shake the pan so the cooked sugar is evenly distributed.
- When the sugar has melted to a deep amber color.
- Add the cream very carefully as the hot sugar will rise and foam. Continue to stir until the mixture settles and becomes a little thicker.
- Add the vanilla and salt. Remove from heat.
- While still hot, add pumpkin puree and pumpkin spice stir well.
- Break the white chocolate into small pieces so it will melt easily and add it to the caramel sauce.
- Stir unil all the chocolate is melted. Set aside for five minutes until just barely warm.
Assemble
- While the pumpkin caramel is still warm, not hot, carefully pour the caramel into each individual tarts.
- Place the tarts in the fridge until set or ready to serve.
- Garnish and serve at room temperature.
Frequently asked questions
Pumpkin being a fruit is a perishable ingredient. This tart will keep in the fridge for 3 to 4 days.
These don't take long to make. The filling takes just 5 minutes and can be made up to 2 days ahead of time.
You can fill these also about 2 days ahead. Fill the tart shells and chill them in the fridge to set but make sure to bring to them to room temperature before serving.
yes, you can freeze these mini tarts in a freezer safe box wrapped well in plastic wrap so they do not break. Shortcrust is delicate so make sure to keep them in the corner that won't get pushed around too often. Thaw in the fridge for overnight.
Chocolate taste better when it is at soft room temperature, not warm and not cold from the fridge. So, I prefer to serve these at room temperature.
I've used chocolate swirl. You can use other readymade chocolate decorations. These are so delicious even a simple sprinkle of powdered sugar does the trick.
Absolutely. Double the recipe and the filing will be perfect for one 9-inch shortcrust pastry shell. You can use a ready to use, ready to roll or make my homemade rich shortcrust pastry from scratch
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Chocolate Pumpkin Caramel Tarts
Print Pin RateDescription
Ingredients
- 12 Mini tart shells any shape works
Filling
- 2 oz (50 g) White chocolate
- ½ cup (120 ml) Pumpkin puree
- 1 tsp Pumpkin spice
Instructions
Caramel sauce
- Add sugar and water in a deep heavy-based saucepan
- Let the sugar melt slowly stirring only as needed. Shake the pan so the cooked sugar is evenly distributed
- When the sugar has melted to a deep amber color
- Add the cream very carefully as the hot sugar will rise and foam. Continue to stir until the mixture settles and becomes a little thicker
- Add the vanilla and salt. Remove from heat
- While still hot, add pumpkin puree and pumpkin spice stir well.
- Break the white chocolate into small pieces so it will melt easily and add it to the caramel sauce.
- Stir unil all the chocolate is melted. Set aside for five minutes until just barely warm
Assemble
- While the pumpkin caramel is still warm not hot
- Carefully pour the caramel into each individual tarts.
- Place the tarts in the fridge until set or ready to serve
- Garnish and serve at room temperature
Recipe Notes
Featured recipe below
- Homemade Mini Tart Shells - 3 methodsEquipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
