Petite pumpkin toffee tarts

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PREP TIME

10 min

TOTAL TIME

30 min

Makes

36 mini-tarts

Petite pumpkin toffee tarts

© Royalty-Free/Masterfile

Even the most dedicated calorie counters will find room for one or two (okay, three) of our mini-pumpkin pies.


Ingredients

  • 2 255-g pkgs frozen mini-tart shells , about 36
  • 3 39-g bars Skor chocolates
  • 1 cup unsweetened pumpkin purée
  • 1/3 cup lightly packed brown sugar
  • 1/4 cup 35% cream
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp pumpkin pie spice , or 1/4 tsp each ginger, cinnamon and nutmeg
  • 36 pecan halves , about 100-g pkg

Instructions

  • Arrange oven racks in top and bottom thirds of oven. Preheat to 375F (190C). Place tart shells on 2 large baking sheets, leaving a bit of space between them. Thaw at room temperature for 10 min.
  • Meanwhile, finely chop chocolate bars. Spoon 1 scant tsp (4 mL) into each shell. In a medium bowl, whisk pumpkin with sugar, cream, eggs, vanilla and pie spice until blended. Fill shells nearly to the top, then place a pecan half on each.
  • Bake sheets on separate racks. Rotate baking sheets between racks after 10 min. Then continue baking until filling is set, about 10 more min. Serve warm or cool on a rack. If making ahead, store in an airtight container in the refrigerator. They’ll keep well for 2 days, or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 121,
  • Protein
  • 1 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 97 mg.