Easy Mini Pumpkin Tarts Recipe
If you're craving something sweet and festive, these mini pumpkin tarts are the perfect fall treat! Made with simple ingredients and a creamy pumpkin filling, these bite-sized mini tarts come together easily and are totally irresistible.
Servings: 6 tarts
Ingredients
Crust
- 1/3 cup almond flour
- 1/3 cup flaxseed meal
- 3 tbsp coconut oil
- 1/8 tsp salt
Filling
- 1 cup pumpkin puree
- 1/3 cup coconut butter
- 3 tbsp honey or maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp ground cloves
- Coconut flakes, for garnish
Instructions
- Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
- Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
- Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
- Heat a saucepan on the stovetop at the lowest setting.
- Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
- Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
- Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
- Place back in the fridge for at least 3 hours so the filling hardens and sets.
- Serve chilled.
- Store in the refrigerator for up to a week.