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Pumpkin Spice Caramel Tarts Recipe for a Cozy Fall Dessert Recipe

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This Pumpkin Spice Caramel Tarts recipe is a delightful fall dessert that combines a flaky, buttery crust with a creamy pumpkin spice custard and a luscious caramel drizzle topped with sea salt. Perfect for individual portions at fall parties, these tarts offer a warm, festive flavor blend of pumpkin, cinnamon, ginger, nutmeg, and cloves, balanced by rich caramel and a hint of saltiness. Ideal for making ahead and customizable to dietary needs, they make a stunning and irresistible treat for autumn gatherings.

Ingredients

Scale

For the crust:

  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (30 g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice water

For the pumpkin spice custard:

  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) heavy cream
  • 1/3 cup (70 g) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt

For the caramel drizzle:

  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 g) unsalted butter
  • 1/4 cup (60 ml) heavy cream
  • Sea salt for sprinkling

Instructions

  1. Make the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
  2. Prepare the tart shells: Roll out the dough on a floured surface to about 1/8-inch thickness. Cut rounds to fit your tart pans or muffin tins. Press the dough into the pans and trim the edges. Prick the bottoms with a fork and chill for another 15 minutes.
  3. Bake the crusts: Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let cool completely.
  4. Make the pumpkin spice custard: In a bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla, spices, and salt until smooth. Pour the mixture into the cooled tart shells.
  5. Bake the tarts: Reduce the oven temperature to 350°F (175°C). Bake the tarts for 20-25 minutes or until the filling is set but slightly jiggly in the center. Cool on a wire rack.
  6. Prepare the caramel drizzle: In a saucepan, heat sugar and water over medium heat until amber-colored. Remove from heat and stir in butter and heavy cream. Let cool slightly before drizzling over the tarts.
  7. Finish and serve: Sprinkle sea salt on top of the caramel drizzle for an extra flavor boost. Serve at room temperature or chilled.

Notes

  • Keep the butter cold to ensure a flaky crust; chill the dough if it softens.
  • Mix ingredients just until combined to avoid tough dough or air bubbles in the custard.
  • Use a candy thermometer to achieve perfect caramel without burning.
  • Chilling the crust prevents shrinkage during baking.
  • The custard should be set but still slightly jiggly in the center when done baking.
  • Store tarts in an airtight container in the refrigerator for up to 3 days or freeze individually for up to 1 month.
  • Substitute store-bought tart shells for convenience.
  • For dairy-free versions, use coconut cream and dairy-free butter alternatives.
  • Try adding crushed pecans to the crust for extra texture and flavor.
  • Drizzle caramel with a spoon or squeeze bottle for control.

Keywords: pumpkin spice tarts, caramel tarts, fall dessert, pumpkin custard, autumn baking, individual desserts, pumpkin spice caramel

Find it online: https://reemcook.com/pumpkin-spice-caramel-tarts-recipe-for-a-cozy-fall-dessert-recipe/