It’s the weekend and I think we need something sweet like these adorable Pumpkin and Coconut Tarts with Caramel Sauce!
It’s that time of year when I jump into all things pumpkin and I couldn’t be more excited. I’m whipping up a pumpkin chili, pumpkin cornbread to go with that chili, these tasty pumpkin coconut tarts with caramel sauce and Sunday I’ve planned pumpkin pancakes with cinnamon maple syrup – or maybe some pumpkin crepes with cinnamon cream. Ok, I’ve gone totally pumpkin overboard.
When there’s a chill in the air and the leaves begin to turn their brilliant shades of red, orange and yellow, I find myself pulling out my fall sweaters and setting out my cozy sofa blanket. And of course creating all things pumpkin and Autumn and delicious. All I need now is my chai tea and I’ll be set.
This is my favorite time of the year. Although the summer months were filled with fun and frolic and food from the grill, this new season seems to invigorate me and inspire a new collection of recipes as well as a seasonal change in how I frolic and fun. 😉
Speaking of a new collection of recipes… (you know I had to mention the magazine) I’ve created several new recipes for our first digital food magazine, A View to Delicious. Butternut Squash Gratin, Sun Dried Tomato Pesto with Ricotta, Pasta and Shrimp (and a drizzle of truffle oil just for fun), Roasted Chicken with Brandy Butter and more! So if you’re looking for Fall recipe inspiration be sure to click here and download your copy.
Back to dessert… these Pumpkin Coconut Tarts with Caramel Sauce are the perfect small portion size with just enough sweetness that is slightly spiced, rich and creamy. They make the loveliest after dinner nibble or perfect with a mid-morning cup of coffee.
However you serve these pumpkin coconut tarts with caramel sauce, I’m certain once they’re gone, you’ll be asked for more.
Cheers to the new season, cozy blankets, hot spiced tea and delicious desserts!
Loads of Love,
These little tarts make the most delicious ending to a delicious meal. They also make fun and tasty after school treats and on occasion, a quick nibble with morning coffee, sans the caramel sauce. However you enjoy them, they will delight the palate and enchant the sweet tooth.
- 1 ¼ cups all-purpose flour or pastry flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons very cold unsalted butter, cut into ½ inch pieces
- 1 large egg
- 1 teaspoon ice water
- 1 15 ounce can organic canned pumpkin puree (you can also substitute with sweet potato puree)
- ½ cup granulated sugar
- 1 cup organic canned coconut milk (do not use “lite” coconut milk)
- 1 teaspoon vanilla
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon fresh grated nutmeg
- 3 large eggs
- Pinch of salt
- 1 cup sugar
- 6 tablespoons butter
- ½ cup heavy cream
- Pinch of salt
- Dash of vanilla or brandy
If you don’t have pastry flour on hand, combine 2 parts all purpose flour with 1 part cake flour. (I keep this combination handy in a separate container, so I always have some ready to use.)
Combine the flour, sugar and salt in the bowl of a food processor. Pulse a few times to mix.
Add the cold butter to the flour mixture and pulse a few more times until the butter and flour resemble coarse pea sized pieces or a coarse meal.
As you pulse the food processer add the egg and water and pulse only until the dough is holding together in one piece.
Turn out the dough onto a floured surface and knead just a few times forming the dough into a disc. Wrap in plastic wrap and refrigerate for an hour or so, or overnight. Often I’ll make several batches of pate brisee and then keep them wrapped in the freezer, pulling them out when I know I’ll need them.
Remove the chilled disk from the refrigerator and roll it out with a wooden rolling pin. With a biscuit cutter or mouth of a drinking glass, cut out discs large enough to press into the mini tart pans. Fill all the mini tart pans and then place in the refrigerator until you are ready to fill them with the pumpkin filling.
In an electric mixer or blender, combine all the ingredients until well blended.
In a medium sauce pan over medium low heat mix together the sugar, butter, heavy cream and pinch of salt. Add a dash of vanilla if you like, or a dash of brandy.
Whisk the ingredients until it comes to a boil and then let it simmer for about 5-8 minutes or until it thickens.
Let it cool slightly and serve over the Pumpkin Coconut Tarts or Vanilla ice cream.
Pre-heat the oven to 350F.
Place all the mini tart pans on a baking sheet and fill each mini tart pan with pumpkin coconut filling.
Place the baking sheet of tarts in the oven and bake for about 35-40 minutes or until the filling is nicely firm and crusts are golden.
While the tarts are baking prepare the caramel sauce.
Once the tarts are done, remove them from the oven and let them cool. Remove each tart and place onto a small dessert plate. Top with whipped cream or vanilla ice cream and caramel sauce. Toasted coconut makes a love garnish but is optional.