Pumpkin Custard Tarts

Fall is in full swing and you know that my thoughts have already lingered to the holidays. Last year I shared mini pecan pies that have been part of my holiday rotation for over a decade. This year, I wanted to do something with pumpkin pie, but I wanted something different. Then it came to me. Pumpkin pie is already a custard-y pie. It should be an easy mash-up with an egg tart or a pasteis de nata.

These tarts have a crispy, flaky crust fill with a custard that is reminiscent of both an egg tart and pumpkin pie. Store-bought puff pastry can be used, for those who don’t have time to make the puff pastry from scratch. (And I recommend making homemade puff pastry for this recipe if you have time).

Notes:

Puff pastry – I made my own puff pastry. The recipe that I used is forthcoming. Store-bought puff-pastry can be used. Thaw according to direction on the package before using. Or you can check out my Chinese puff pastry recipe used for my egg tart recipe.
Sugar – the amount of sugar can be adjusted to taste. In my opinion, if you taste the tarts warm, the custard taste a little sweet. However, if you let them cool, they are not that sweet, especially with the slightly salty puff pastry.
Pumpkin Pie Spice – make your own pumpkin pie spice. Or use ¼ teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of ground nutmeg. Or any spice mixture that you like for pumpkin pies.
Milk and Heavy Cream – the milk and heavy cream can be substituted by evaporated milk. Use a 12 oz can of evaporated milk in place of the total milk and heavy cream.
Pan – I used small aluminum tart/pie pans that are 7 cm on top, 4 cm on the bottom, and about 2 cm tall. Muffin pans can be used, but the compartments tend to be larger, so you may need a larger piece of puff pastry and more custard filling per pan, which would also require more time to bake.

Make ahead – the filling can be made a day or two in advance. Store in the fridge. Bring the filling to room temperature before baking. As mentioned in the recipe, the baked and cooled tarts can be stored in the fridge for up to 3 days. To warm, reheat at 325℉ for about 5-7 minutes.

Pumpkin Custard Tarts

Yield: about 48 small tarts
Time: 1 hour

600g homemade or store-bought puff pastry (you’ll need about 3 sheets if store-bought)
¾ cup (150g) sugar (can reduce to ½ if you like less sweet)****
⅔ cup (~200g or about half of a 15 oz. can)
½ teaspoon pumpkin pie spice***
2 tablespoons (16g) all-purpose flour
½ teaspoon salt
4 egg yolks
¾ cup whole milk**
¾ cup heavy whipping cream**
½ teaspoon vanilla extract

1. Roll out the puff pastry sheet to about ¼-inch thickness to get rectangles about 12×8 inch in size. If using store-bought sheets, they will already be this thickness, but sheets are about 8- or 9-inch squares. Roll them out to straighten them out. Then roll the long side creating a log. Then cut the logs into ½-inch pieces. You should have about 48 pieces.
2. Press each piece of puff pastry in the bottom center of the tart pan. Use your thumb to stretch the pastry up the side of the pan. The pastry should be thinner on the bottom of the pan. Repeat until all of the pans have been lined. Place the pans on a baking sheet. Place it in the fridge to chill until they are needed.
3. Preheat the oven to 425℉.
4. To prepare the custard, add sugar, salt, flour, whole milk, and heavy cream to a small saucepan. Whisk and cook over medium heat until the sugar has dissolved and the mixture is steamy. Don’t let it come to a boil. Turn off the heat and let cool for 10 minutes.
5. In a large bowl with 4 egg yolks, add pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk to combine. Slowly add in the cooled milk mixture and continue to whisk until homogenous. Strain into 4-cup measuring cup.
6. Divide the custard mixture and fill the prepared pans about ¾ full. Do not over-fill.
7. Bake for 20-25 minutes. The puff pastry should be golden brown and puffy. The custard should be set.
8. Remove from the oven. Enjoy warm or cool.
9. Best within 24 to 48 hours. Store in airtight containers in the fridge for up to three days. To warm, reheat at 325℉ for about 5-7 minutes.