MINI CHOCOLATE TARTS WITH PUMPKIN FILLING

{ DELICIOUS TREATS WITH A TWIST, PERFECT FOR ANY CELEBRATION!}

{ INGREDIENTS }

MINI TARTS

200g gluten-free shortbread cookies, finely ground

200g dark chocolate, melted

2 tablespoons coconut oil

 

FILLING

350ml pumpkin purrée

250g mascarpone cheese

3 tablespoons honey

1 teaspoon ground cinnamon

¼ teaspoon ground chilli

½ teaspoon ground nutmeg

juice and zest of half an orange

2 tablespoons coconut oil

2 teaspoons powdered gelatine

{ METHOD }

Make mini chocolate tarts. Prepare 10 loose base fluted round mini tart tins. In a bowl stir together the cookie crumbs, coconut oil and the melted chocolate. Using your fingers press the crust into bottom and up sides of your mini tart tins. Place the tarts into the freezer for about 2 hours.
In the meantime, make the pumpkin filling. Put the coconut oil, honey, orange juice and zest into a small pan and slowly simmer for 5 minutes. Remove from the heat. Whisk the gelatin into the mixture and allow to cool a little. In a large bowl combine all the filling infredients. Using a hand blender or a food processor blend all together until perfectly smooth and creamy. Cover and place in the fridge for half an hour.

When you’re ready to serve, take the mini tarts out of the freezer and remove the tins. Let your mini tarts defrost for 5-10minutes. Spread 2-3 teaspoons of the pumpkin filling on each tart in a decorative manner. Serve immediately.

Prep time: 1 HOUR
Cook time: 5 MINUTES
Total time: 1 HOUR 5 MINUTES
+ 4 +

More Recipes in this Category

Categories: SWEETS: BAKING.