Oh, let me tell you about these *Thanksgiving desserts mini*! They’re like little bites of autumn wrapped up in flaky, buttery goodness. Imagine gathering around the table with family and friends, and instead of a hefty slice of pie, everyone gets their own adorable mini tart! It’s such a cute way to serve dessert, and trust me, they’ll disappear faster than you can say “pumpkin spice.” I love how these mini treats are perfect for sharing, allowing everyone to sample a bit of everything without feeling too stuffed. Plus, they’re super easy to make ahead of time, so you can spend more time enjoying the festivities and less time in the kitchen. So grab your mini tart pans and let’s whip up something delicious that’ll have everyone raving about your Thanksgiving spread!
Ingredients for Thanksgiving Desserts Mini
- 1 cup all-purpose flour: This is the backbone of our tart crust, providing the perfect base for our mini desserts.
- 1/2 cup unsalted butter: Make sure it’s cold! This will give our crust that flaky, tender texture we all love.
- 1/4 cup sugar: A touch of sweetness to balance the flavors in the crust.
- 1/2 cup pumpkin puree: The star of the show! Use fresh pumpkin puree for the best flavor, but canned works too in a pinch.
- 1 tsp cinnamon: This warm spice brings that cozy autumn vibe to the filling.
- 1/2 tsp nutmeg: Just a pinch adds a lovely depth to our pumpkin flavor.
- 1/4 tsp salt: Don’t skip this! It enhances all the other flavors in the dessert.
- 1/2 cup cream cheese: This gives our filling a rich, creamy texture that pairs perfectly with the pumpkin.
- 1/4 cup powdered sugar: For a touch of sweetness and to help create that smooth consistency in the filling.
- 1 tsp vanilla extract: A classic flavor that rounds out the taste of our mini tarts.
How to Prepare Thanksgiving Desserts Mini
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it helps the mini tarts bake evenly. Trust me, you don’t want to end up with a soggy bottom—that’s a baker’s nightmare! So, give it a few minutes to warm up while you prep the crust and filling.
Make the Tart Crust
Now, let’s dive into making the crust! In a large mixing bowl, combine your flour, sugar, and salt. Then, add the cold, cubed unsalted butter. I like to use a pastry cutter or my fingertips to work the butter into the dry ingredients until it resembles coarse crumbs. The key is to handle it gently so you keep that flaky texture. Once mixed, take this crumbly goodness and press it firmly into your mini tart pans, making sure to cover the bottom and sides well. Then, pop them into the oven for about 10 minutes until they’re just lightly golden. Oh, the smell is divine!
Prepare the Pumpkin Filling
While the crust is baking, let’s whip up that delicious pumpkin filling! In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to blend everything until it’s smooth and creamy. You really want to make sure there are no lumps. This filling is what makes these tarts so dreamy and rich, so take your time mixing it well!
Assemble and Bake
Once your crusts have cooled a bit, it’s time to assemble! Carefully fill each tart shell with the pumpkin mixture, smoothing it out with a spatula. Bake them for another 15 minutes, and you’ll know they’re done when the filling is set but still a little jiggly in the center. After baking, let them cool completely before removing them from the pans. And don’t forget to top them with a dollop of whipped cream just before serving—it’s the cherry on top for these mini Thanksgiving delights!
Why You’ll Love This Recipe
- They’re super easy to make, perfect for even the busiest holiday schedule!
- These mini tarts are a hit at gatherings, allowing everyone to enjoy their own little dessert.
- With delightful flavors of pumpkin and warm spices, they capture the essence of Thanksgiving in every bite.
- Their cute, bite-sized portions mean you can indulge without feeling guilty—perfect for sampling!
- They can be made ahead of time, freeing you up to enjoy the festivities with family and friends.
- Any leftovers are just as delicious the next day, making them a great make-ahead treat!
Tips for Success
To ensure your *Thanksgiving desserts mini* turn out perfectly, here are a few handy tips! First, always use fresh ingredients—especially the pumpkin puree and spices—because they make a world of difference in flavor. Don’t hesitate to adjust the spices to your liking; if you love cinnamon, add a little extra! Also, be sure to let your tart crusts cool before filling them; this prevents the filling from becoming too runny. Finally, don’t skip the whipped cream on top—it adds a delightful creaminess that elevates each mini tart to the next level of deliciousness!
Storage & Reheating Instructions
Once you’ve enjoyed your mini tarts, storing the leftovers is a breeze! Just place them in an airtight container and keep them in the refrigerator for up to 3 days. Make sure they’re completely cool before sealing them up, as this helps maintain their texture. When you’re ready to indulge again, there’s no need to reheat—these little delights are just as tasty served cold! But if you prefer them warm, pop them in the oven at 350°F (175°C) for about 5-7 minutes. This will refresh the flavors and give you that delightful, cozy experience all over again!
Nutritional Information
Here’s a handy breakdown of the estimated nutritional information for each mini tart. Each serving contains about 150 calories, with 10g of sugar and 8g of fat. This is just an estimate, so keep in mind that actual values can vary based on ingredient brands and specific measurements. Enjoy these delightful treats guilt-free!
FAQ Section
Can I use store-bought pie crust for these mini tarts?
Absolutely! If you’re short on time or just want to keep it simple, store-bought pie crust works perfectly for these mini desserts. Just roll it out and cut it to fit your mini tart pans.
How can I make these mini tarts gluten-free?
You can easily swap the all-purpose flour for a gluten-free blend. Just make sure to check that your other ingredients, like the baking powder, are also gluten-free!
What’s the best way to serve these mini desserts?
I love serving them chilled with a generous dollop of whipped cream on top. You can also add a sprinkle of cinnamon for that extra touch of festive flavor!
Can I freeze these mini tarts?
Yes! You can freeze the mini tarts before baking. Just make sure to wrap them well. When you’re ready to bake, simply pop them in the oven straight from the freezer—no need to thaw!
How long do they last?
These mini desserts stay fresh in the fridge for about 3 days. But trust me, they’ll be gone before you know it!
Thanksgiving Desserts Mini: 5 Irresistible Tart Delights
- Temps Total: 45 minutes
- Rendement: 12 mini tarts 1x
- Alimentation: Végétarien
Description
Mini desserts perfect for Thanksgiving gatherings.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix flour, sugar, and salt.
- Add butter and mix until crumbly.
- Press mixture into mini tart pans.
- Bake for 10 minutes.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, and cream cheese.
- Fill tart shells with pumpkin mixture.
- Bake for another 15 minutes.
- Let cool and top with whipped cream.
Notes
- Use fresh pumpkin puree for best flavor.
- Adjust spices to taste.
- Can be made a day ahead.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 mini tart
- Calories: 150
- Sucre: 10g
- De Sodium: 50mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 18g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: thanksgiving desserts mini
