Mini Pumpkin Caramel Tartlets

If you looking for a tart that’s pumpkin inspired but not over loaded 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 before being 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 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 honestly 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 guest. The recipe itself is soooooooooooooo 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 like 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 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 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 but 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. spices and white chocolate to it.
• White Chocolate – The white chocolate is really only to make sure the caramel set 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

• You don’t need much for this recipe,

Useful Tips and Tools

• You don’t need much for this recipe, a Bow for melting the chocolate
• and a Spatula to stir it up
• You will need a Double Boiler to melt the chocolate. You can create double boiler at home with just a saucepan and pot of hot simmering water – what is a double boiler method?
• I’ve used ready to use Mini shortcrust pastry shells
• A heavy bottom Saucepan for cooking the caramel
• A heat resistant silicon Spatula works best for stirring caramel

How to Make A White Chocolate Pumpkin Caramel Tarts (Save/Pin)

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

Frequently asked questions

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Chocolate Pumpkin Caramel Tarts

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 7 mins

Chilling Time: 1 hr

Total Time: 1 hr 12 mins

Calories: 194kcal

$10

Adjust Servings Here: 12 mini tarts

Description

If you looking for a tart that's pumpkin inspired but not over loaded 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 before being set in a ready to use buttery shortcrust pastry. These mini pumpkin caramel tartlets are perfect bite size make ahead treats to celebrate the festive season.

Equipment /Tools

• Saucepan (1.5 quarts)
• Measuring Cups
• Measuring Spoons
• Spatula

Ingredients

• 12 Mini tart shells any shape works

For the Caramel Sauce

• 1 cup Sugar
• 2 tbsp Water
• 1/2 cup Cream
• 2 tsp Vanilla
• 1/4 tsp Salt

Chocolate pumpkin filling

• 50 grams White chocolate
• 1/2 cup Pumpkin puree
• 1 tsp Pumpkin spice

Metric – US customary

ADJUST SERVINGS HERE – 12 mini tarts

Conversions – Switch between Metric & US for other measurement options

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 methods 

Recipe Video

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Nutrition Information

Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 97mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1734IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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

Keywords – autumn, caramel, Chocolate pumpkin caramel tarts, fall, mini tarts, Pumpkin, tart, tartlets

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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