Mini pumpkin cream tarts

Mini pumpkin cream tarts

About the recipe:
These mini pumpkin cream tarts are a perfect choice for the cool autumn days when the flavors of spices intertwine with the sweetness of pumpkin. These delights are not only a feast for the taste buds but also a nutritious option, rich in vitamins. Pumpkin, the main ingredient, is known for its high content of beta-carotene, fiber, and vitamins, making it a healthy choice for our desserts.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12 mini tarts

Ingredients:
For the base:
- 10 eggs
- 10 tablespoons water
- 10 tablespoons sugar
- 3 tablespoons cocoa
- 12 tablespoons flour
- 5 tablespoons chopped hazelnuts
- 1 teaspoon baking powder

For the pumpkin cream:
- 3 cups roasted pumpkin
- 500 g sweet cottage cheese
- 500 ml liquid cream
- 300 g powdered sugar
- 20 ml cognac essence
- 1 teaspoon cinnamon

Preparing the base:
1. Start by preheating the oven to 180°C. Choose a suitable baking tray and line it with baking paper to prevent sticking.
2. In a large bowl, beat the egg whites with the water until you get a firm foam. This step is essential for giving the base an airy texture.
3. Gradually add the sugar and continue beating until the meringue becomes stiff and glossy. This is the moment you can add the egg yolks, mixing carefully not to lose the air in the mixture.
4. Incorporate the chopped hazelnuts, cocoa, flour, and baking powder, gently mixing with a spatula to achieve a homogeneous composition.
5. Pour the mixture into the prepared tray and level it well. Bake the base for 25-30 minutes, until fluffy and passes the toothpick test.

Preparing the pumpkin cream:
6. Meanwhile, peel the pumpkin and remove the seeds, then cut it into evenly sized cubes. Arrange it on a baking tray lined with baking paper and bake for 20-25 minutes until soft.
7. After baking, let the pumpkin cool slightly, then puree it well using a blender. Add liquid cream to obtain a fine and creamy puree. Tip: the liquid cream helps improve the texture of the puree, making it easier to incorporate into the cream.
8. In a separate bowl, pass the sweet cottage cheese through a sieve or use the blender to make it finer. Add the remaining liquid cream, powdered sugar, cognac essence, and cinnamon, mixing well until you achieve a homogeneous composition.
9. Combine the pumpkin puree with the cheese cream and gently mix so as not to lose the air accumulated.

Assembling the mini tarts:
10. Once the base has completely cooled, cut it into two even layers. Place the first layer on a serving platter and evenly spread a portion of the pumpkin cream.
11. Place the second layer of the base over the first and cover with the remaining cream, smoothing the surface with a spatula.
12. Use round rings to cut out the mini tarts from the obtained composition. They will have an elegant and uniform appearance.
13. For an extra flavor, melt chocolate and combine it with a bit of liquid cream. Pour this delicious sauce over each tart to give it an appealing look and intense aroma.

Serving and variations:
14. Let the mini tarts chill for at least an hour for the cream to set. Then, carefully remove the rings and serve with a warm smile.
15. These mini tarts pair perfectly with a cup of herbal tea or a flavored coffee. You can add a hint of vanilla or nutmeg to the pumpkin cream to give it an even more special flavor.

Frequently asked questions:
- Can I use other types of cheese? Yes, you can replace the sweet cottage cheese with mascarpone or ricotta for a different texture.
- How can I make the tarts vegan? Replace the eggs with applesauce or bananas and use a plant-based cream.
- What are the ways to store the tarts? They can be stored in the refrigerator in an airtight container for 3-4 days.

With every bite of these mini pumpkin cream tarts, you will discover a perfect combination of textures and flavors. Try this simple and quick recipe that will bring a touch of warmth and joy to your days. And if you wish to venture further, don’t hesitate to experiment with different types of fruits or flavors! Enjoy!

 Ingredients: Base: 10 eggs, 10 tablespoons water, 10 tablespoons sugar, 3 tablespoons cocoa, 12 tablespoons flour, 5 tablespoons ground hazelnuts, 1 baking powder. Pumpkin cream: 3 cups baked pumpkin, 500 g sweet cow cheese, 500 ml liquid cream, 300 g powdered sugar, 20 ml brandy essence, 1 teaspoon cinnamon.