Ingredients
Scale
- Pâte Sablée-Tart Dough
- 1 Cup Unsalted Butter
- ¾ Cup Powdered Sugar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- 2 Eggs
- 2½ Cups All Purpose Flour
- Pumpkin Nutella Filling:
- 1 (15oz) Can Pumpkin
- 3 Eggs
- ½ Cup Light Brown Sugar
- ½ Cup Heavy Cream
- ¼ Cup Sour Cream
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Salt
- Nutella Swirl
- ¼ Cup Nutella, melted
Instructions
- Prepare the Pâte Sablée(Tart Dough):
- Preheat oven to 350 degree F and place the removable individual (3inch) tart pans on a sheet pan
- In mixing bowl with paddle attachment, cream together the butter, powdered sugar, salt and vanilla extract
- Scrape down sides of bowl and mix until butter is smooth
- Add in eggs one at a time and mix until fully combined
- Slowly add in the flour
- Continue mixing on low speed until all the dry ingredients are incorporated
- Remove the dough the bowl onto a lightly floured surface and form it into a ball.
- Wrap the dough in plastic and chill for 30 min
- Once the dough is chilled, remove the dough and let it sit on the counter for 5-10 minutes to slightly soften
- roll the dough out on a lightly floured surface to approx. ⅛ inch thick and cut into 6 inch round disks
- Place the dough into 8 3” tart pans or 1 9” tart pan and press to form the shape of the pan
- Place the prepared tart pans in the refrigerator for 15-20 minutes to allow the dough to rest
- Press a piece of parchment paper into the center of each tart shell and fill with pie weights or uncooked rice to cover the entire surface of the tart
- Blind Bake (prebake) the crust for 10 minutes, remove the parchment paper filled with pie weights
- Prepare the Pumpkin Filling:
- In a large mixing bowl, whisk together all the ingredients (*except the Nutella) until smooth
- Fill the crust ¾ full of pumpkin filling
- Warm the nutella until a melted consistency, drizzle the nutella over the pumpkin filling and using a toothpick create a swirl design on top
- Bake the Pumpkin Nutella Tarts for 25-30 minutes or until the pumpkin filling puffs up and the center no longer moves
- Allow the Pumpkin Nutella Tarts to cool completely before removing them from the metal molds