Mini Pumpkin Caramel Tartlets
If you are looking for a tart that's pumpkin-inspired, but not overloaded with pumpkin, try these white chocolate pumpkin caramel tarts. A little bit of pumpkin puree, pumpkin spice combined with caramel and white chocolate blended to make a wonderful filing. Then, set in a ready-to-use buttery shortcrust pastry. These pumpkin caramel tartlets are perfect bite-size, make-ahead treats to celebrate the festive season.
We are so in the mood for pumpkins this year. It's amazing how the colors of fall just warm your heart so much, isn't it? Then, the rain comes in and makes it all fuzzy.
I must be honest we still have warm afternoons and nice cool evenings. But, It's getting cooler and I'm really getting into the fall menu of soups, chili, and warm spiced drinks and desserts.
How pretty do these mini tarts looks? 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. I had to take pictures so I can share them here with you on my blog. These are white chocolate pumpkin caramel tarts, Cinnamon Caramel Apple Tarts, and Pumpkin Pie Chocolate Tart.
About these pumpkin caramel tarts
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!!
I have already shared with you my basic Homemade Caramel Sauce Recipe. So, this is just the adapted version of that recipe.
Homemade vs. ready to use tart shells
You can make the tart shells from scratch, or you can cheat and buy them from the store, as I have done here. Sometimes, it's ok to be lazy. Right?
I just didn’t have the time to make them and when I see these at the store, I absolutely must pick one tray. They are so pretty.
Making mini tarts at home is not difficult. So, if you don't have these ready to use tartlets, you can also make these at home. I have shared three different methods of making mini tarts with the recipe and video. You must check it out.
Let's talk ingredients and substitutes. (Save/Pin)
- Pumpkin - I've used canned pumpkin puree. And yet, feel free to use any homemade version if you fancy. The quantity used here is less than half the can. So, you may want to plan what you going to do with the remaining pumpkin puree. Perhaps make some pumpkin cranberry cookies or similar.
- Caramel - Here, I am making the caramel from scratch. But, if you prefer a semi-homemade version, just melt a cup of caramel squares and add the pumpkin puree, the spices and white chocolate to it.
- White Chocolate - The white chocolate is really only to make sure the caramel sets well. Because the pumpkin puree is really soft. 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.
Useful tips and tools
- The pastry blender is a great tool to have if you plan to make pies often by hand.
- I love using my food processor to make any kind of pastry. It takes minutes and the butter is evenly distributed giving you a nice uniform bread crumb consistency. Never use an electric mixer as it will cream not pulse the dough.
- Also, a wooden barrel rolling pin makes for easy rolling. Especially, when working with pastry. I love using my French rolling pin for almost everything.
- And, a pie chart rolling mat is a great guide to have for beginners who are new to baking. This takes the guesswork out if the dough has rolled big enough.
- A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6. The 7-inch tart pans and 5-inch tart pans work great to gift family and friends. For mini tarts, I like to use either a tray like this with a pastry tamper or small mini egg tart molds or mini tartlets.
- Pie weights work great when you need to blind bake a pastry. Although you can use any baking beans like dried beans.
- And, my pie crust shield was a great investment. So, I don't have to struggle with covering the edges with foil.
- My kitchen timer is one tool I cannot do without. I use it the moment something goes into the oven.
How to make a white chocolate pumpkin caramel tarts (Save/Pin)
Make Caramel Sauce
- In a deep heavy-based saucepan, add sugar and water.
- 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 in two batches being very careful 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.
Make the filling
- While still hot, add pumpkin puree and pumpkin spice stir well.
- Break the white chocolate into small pieces, so it will melt easily. Add it to the caramel sauce.
- Stir till melted - Set aside for five minutes until just barely warm.
Fill the mini tarts
- 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.
- Add a chocolate garnish if desired.
- This tart is best-served room temperature.
Frequently asked questions
Pumpkin being a vegetable 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.
If you plan to make the tart shells at home you can use either one of these pastry recipes
Rich shortcrust pastry - Pate Sable - using the creaming method similar to how we make cookies or
Sweet shortcrust pastry - pate sucree - using the crumble method similar to how we make a pie crust.
I do have a step by step recipe and a video tutorial showing three different methods for making homemade mini tart shells.
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 in advance.
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Description
Ingredients
- 12 Mini tart shells any shape works
For the Caramel Sauce
Chocolate pumpkin filling
- 50 grams (2 oz) White chocolate
- 1/2 cup (0.5 cup) Pumpkin puree
- 1 tsp Pumpkin spice
Instructions
Make 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 in two batches being very careful 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 form heat
Make the filling
- While still hot add pumpkin puree and pumpkin spice stir well.
- Break the white chocolate into small pieces so it will melt easily. Add it to the caramel sauce.
- Stir till melted - Set aside for five minutes until just barely warm
Fill the mini tarts
- 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
- Add a chocolate garnish if desired.
- This tart is best served 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
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Jolina
These look perfect! They will be perfect for Thanksgiving. And yay for caramel squares...I love using them in baking.
Veena Azmanov
Thanks, Jolina. This one is better than caramel squares it's made from scratch. You must try.
Denise
This is such a lovely idea for a family dinner dessert. They are so pretty and sound delicious.
Veena Azmanov
Thank you, Denise.
Marisa F. Stewart
Those desserts look scrumptious! I can see why your kiddos would love to indulge in those delicious desserts that you make. The pumpkin tarts would be perfect for Thanksgiving. Love the combination of white chocolate with the pumpkin. This is on my list for the Fall holidays.
Veena Azmanov
Thanks, Marisa. You must try it.
Katie Crenshaw
One of the best things about Fall is all of the tasty pumpkin recipes. These white chocolate caramel pumpkin tarts look OUTRAGEOUS! I love that they can be served individually. I am going to make these for my next dinner party.
Veena Azmanov
Absolutely, Love all the pumpkin inspired recipes too.
Helen
Pumpkin pie is such a good Fall/Autumn classic, but it isn't for everyone. This is a great version to add alternative flavours to the classic recipe. Caramel and chocolate are just right, making these little treats very moreish.
Veena Azmanov
Thanks, Helen.
Sylvie
That caramel sauce on top looks sooo inviting, I just wish I could grab one of these tart through the screen!
Veena Azmanov
Thanks, Sylvie. yes that caramel sauce is so creamy and delicious.
Natalie
These tarts look so delicious and perfect for dinner parties! I love white chocolate with caramel ♥
Veena Azmanov
Me too, Natalie. White chocolate and caramel go so well together
Sarah
You had me at pumpkin puree and spice in a tart. Looking forward to trying this one. Thanks!
Veena Azmanov
I hear you, Sarah. Love those two together.
Gloria
I love everything pumpkin. I know I would devour these. The perfect size...just like a mini pie.
Veena Azmanov
You will definitely love this Gloria. Thanks
Donna
I think I would be like your kids and need someone to hold my hand and tell me to stop 🙂 They look so cute, and I love that they are little bite sized treats!
Veena Azmanov
Thank you Donna. Yeah my kids are dessert monsters. Have to hold their hand from over eating. They get it from their dad who has a hard time staying in control too !
Kate
Oh my gosh, what beautiful little treats! I can't wait to try them. They look like the perfect thing for a fall dinner party!
Veena Azmanov
Absolutely Kate. Perfect for any celebration
Amanda
These tarts are so pretty and would be perfect for a dessert display. I love entertaining with desserts like these that I don't have to slice with my guests waiting. Pumpkin caramel is such a great pairing for fall!
Veena Azmanov
Absolutely perfect for a dessert display. I had these in three variations and they look amazing.
Christine
Love these tarts, they look SO delicious! And love the pumpkin caramel flavors. Perfect for our next party or family gathering this fall!
Veena Azmanov
Thanks Christine. Glad to hear that.
Claire @ The Simple, Sweet Life
White chocolate? Caramel? Pumpkin? I LOVE everything you've got going on in this tart!
Veena Azmanov
Thanks Claire..
Tina
What a great idea for the holidays, everybody can have their own little pie. These look amazing!
Veena Azmanov
Absolutely Tina. Everybody gets to feel extra special with their own little mini tart
Nicoletta @sugarlovespices
Tarts are my favorite, to make and to eat. Never made a pumpkin caramel white chocolate, but from the look of them, I love them!
Veena Azmanov
Thank you Nicoletta. The white chocolate is not much but it does add a good flavor punch
Michelle
Wow! These tarts look mouth-watering! It most definitely is a slice of HEAVEN! I love the flavors of your various pumpkin tarts. You make it sound easy, but there is artistry involved here. Very talented you are.
Veena Azmanov
Thank you Michelle. Actually these really are truly very very easy to make.
Kathryn @ FoodieGirlChicago
These sound delicious and love that they are bite-sized! Must give them a try!!
Veena Azmanov
Thanks Kathryn
Carmen
Venna, you are an angel sent from heaven. I will be making these for our family Thanksgiving celebration this year. Everyone always wants something different and they always want a small piece of pie which leaves me with way too much afterwards. Thank you for posting this! 🙂
Veena Azmanov
Ah so happy to hear that Carmen. These are perfect!! In fact I have two more of these coming this week so you can make a variety and I promise they will get over. These are addictive
Michele
Wow,those tarts are simply stunning. I have a huge dinner party coming up and I could use the entire can of pumpkin by making several batches! Thanks for the idea!
Veena Azmanov
You are very welcome Michele. Yes, more guest would sure need more of these. can't wait to here how you did.