Pumpkin Tarts Recipes

When the frost is on the pumpkin you know that fall is here. At this time of year when the air is nippy, the skies are autumn blue, and the leaves are turning orange, yellow, red, we begin to think of pumpkin. We see the pumpkins piled beside the roadside stands, among the cornstalks in farmers' fields, and on front porches. I grown up eating lots of pumpkins as it’s my mom’s favorite so you can find pumpkin dishes on our dining table pretty often.

Pumpkins are nutritious. Rich in minerals such as phosphorus, calcium, and iron, the pumpkin also is high in carbohydrates. It contains Vitamin A as well. Often, it is made into pie, soup for I will usually roast it with other vegetables.

This month wokking team ingredient is Pumpkin and I am cracking my head to come up with something different. Since it’s often used in making sweet pie I thought it might be a good idea to make it into a savory pie or tarts and I came up with this recipe.

Ingrediets for the tart shells

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Form dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Ingredients for tart filling

2 cups Pumpkin - diced pumpkins into cubes and roast it in the oven until tender
1 cup of cooked chicken meat - diced
2 roasted red peppers - slice
2 spring onions - diced
3 eggs
1 cup of milk
1/2 cup of Parmesan cheese
1 tsp of chili powder
salt and pepper to taste

1. Roll out the pastry to 1/8" thick. Place pastry in the tart pans, press to fit into bottom and up the sides of pan. Trim excess pastry.
2. Fill up the tart pans with pumpkin, chicken, red peppers and some spring onions.
3. In a mixing bowl mix all the rest of the ingredients. Fill the custard into the tarts and bake in a pre-heated 350 degree F oven until golden brown and the custard it's set.
4. Remove from oven and serve warm or at room temperature.


I'm submitting this recipe to Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Heart and Hearth and the secrect ingredient is Pumpkin. The dateline for submission will be on the 3rd Novemeber 2008. Do check out her blog on the 5th of November for the round up.