I’m looking out the window right now, and there are no clouds in the sky. Like, at all.
I have pictured what I would do at this very moment all winter. I would walk out into my backyard, rip my clothes off where I am now wearing a bikini, and go and sun tan.
There are many things wrong with this vision. One: I have never sun tanned in my life. I can’t stay still long enough. Two: there is no way I could rip through clothes. That would require strength. And three: I never took into account the blinding panic I would feel when I saw the first signs of summer.
Yes, I started freaking out. Where did the time go? I only have heavy sweaters in my closet, I am not prepared for warm weather! And above all, now I can’t eat pumpkin baked goods.
Oh Cathleen, you naive doofus. They sell pumpkin in cans year round, it is not restricted to autumn.
So that is what I did. I went to the store and got some canned pumpkin. But in my hurry, I forgot to buy all-purpose flour. Of course. Serves me right for being so excited about the pumpkin.
Since my house always has whole wheat flour, I could make do with what I have.
This was a delicious treat. Since I love everything mini (mini peanut butter cheesecakes, mini strawberry layer cake, mini cherry trifle, mini lasagna… the list goes on..) these make me love them all that much more. They are not too sweet, so some whipped cream on top seems like the perfect addition to these delicious treats!
Mini Chocolate Pumpkin Tarts
Ingredients
Crust
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 2 Tbsp cocoa powder
- 2 Tbsp brown sugar
- 3/4 cup salted butter, softened
- 2 Tbsp cold water
Filling
- 1 cup pumpkin puree
- 1/2 cup milk
- /4 cup maple syrup
- 1 large egg
- 1 Tbsp all-purpose flour
- 2 oz dark chocolate
- 1 Tbsp peanut butter
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350˚F, Lightly spray a muffin pan and set aside.
- For the crust: In a food processor, pulse together the flour, salt, cocoa powder and sugar. Add in the butter and pulse until the mixture looks like oatmeal.
- Slowly add the water, continuing to pulse mixture until the crust begins to stick together more.
- Divide into 9 equal parts, and press into the muffin pan cavities to make the crust. Prick the bottom with a fork a couple of times.
- Bake for 10 minutes.
- For the filling: Place the chocolate and the milk in a microwave-safe bowl and microwave for 1-2 minutes. Mix together until well blended and chocolate is melted.
- In a large bowl, mix together the chocolate/milk mixture, pumpkin, maple syrup, egg, flour, salt and peanut butter. Fold in the chocolate chips.
- Divide evenly into your baked crusts and bake for 20-30 minutes.
- Let cool, then refrigerate in an airtight container.
Love the whole wheat and chocolate crust.. Looks delicious!
What a great idea to use pumpkin now! I only ever see it used in the fall.
These sound delicious! I love chocolate tarts, and the pumpkin is just an added healthy, creamy bonus.
– Grace @ FoodFitnessFreshAir.com
The filling sounds good. I would make these tarts just for that filling 😀
Hi Cathleen,
I'm the opposite of you in of term of liking in weather. I'm the sunshine person and for some reasons, my closet is always lacking of warm clothing.
In term of baking, I'm the same as you. Chocolate is always in baking list! Pumpkin with chocolate sounds really delicious for these tarts.
Zoe
oh wow… i love what i am seeing… delicious!!!
What can I say? Yummeh!!!
looking deliciousss!
Wish winter here will stay a bit more 😛 😀 Love your chocolate and pumpkin combo ! The whipped cream topping is a perfect addition !
nice combo of pumpkin and chocolate….
Anu's Healthy Kitchen – Raspberry Lemon Flower Cupcake
I wish i could get canned pumpkin in the UK!! yum!
Love these teeny pumpkin tarts and the use of chocolate and peanut butter. We have snow on the ground so no tan in Denver!
Can't find canned pumpkin over here in Germany..these tarlets must be very delicious.
These are adorable and I bet the flavor combo is awesome. I love pumpkin!
Oh these look delicious Cathleen! And I am with you…I refuse to give up pumpkin and I think I will be baking with it in July!
Great use of pumpkin! As you may know, I am rather partial to pumpkin myself (see my Pumpkin Fluff and Cheddar Pumpkin Grilled Cheese recipes!). I am adding this to the list of things I make with pumpkin! Thanks! 🙂
Kristin @ DizzyBusyandHungry.com
Happy Summer!
haha I always panic a little thinking that I can't eat pumpkin once it gets warm..but really of course I can! These little tarts look super delicious.
For us in the southern hemisphere summer is over and I wouldn't mind a little extra sunshine 🙂
The pumpkin tarts look so yummy and I just love the chocolate crust!
I'm happy to eat pumpkin desserts all year round! And your mini tarts look decadent and delish!!!
PS…thanks for your sweet words of condolence.
I love pumpkin any time of the year!!
Cathleen: I so love the combination of pumpkin and chocolate together. They were made to each other for sure…But they taste even better in a tart. Yours is simply scrumptious. Yes, I am salivating…