We love a Good theme. Even when we’re wrapped up in hardcore adulting, theme-heavy happenings like Halloween give us all the permission we need to get crafty, creative and feel social with purpose.
These mini pumpkin-carrot tarts come to us from Chef Jeffrey Nimer of Haute Chefs LA and you’ve got to taste them to believe. Simple recipes that taste this good are one of the reasons this catering company has so many A-list foodies as clients and why we book Chef Jeffrey whenever we can.
Jeffrey and team shared these tarts as a perfect inclusion for Halloween spreads: They look the part in black and orange, but sneak in plenty of nutrition. They may not be mini kale smoothies, but, hey, it’s Halloween and these babies might save some poor soul from one less mini Snickers bar. If you’re really feeling advanced, try this gluten-free chickpea flour and olive oil option for the tart crust as well!
Pumpkin-Carrot Tart Filling
12 mini tart shells, par-baked
2 cups peeled and cubed organic pumpkin (any kind)
6 carrots, peeled and halved
2 stems fresh rosemary
1/4 cup extra virgin olive oil
1/2 can coconut cream
1 Tbsp raw honey
2 tsp fresh grated ginger
dash of cinnamon
poppy or sesame seeds, as garnish
Preheat oven to 375 degrees.
Cut the carrots and pumpkin into similarly-sized chunks and place on a sheet pan lined with parchment paper. Toss with olive oil and freshly chopped rosemary. Roast in over for 45 minutes to 1 hour, or until the vegetables are fork-tender and golden brown.
Place roasted vegetables in a blender. Add coconut cream, honey, grated ginger, a dash of cinnamon and blend. The right consistency is smooth and velvety.
Wait until mini tart shells are cool, then pour the mixture into the shells and bake again for 20 mins at 350 degrees. Pull out and chill at room temperature. You may add poppy or sesame seeds to garnish. Serve on a beautiful platter with fresh rosemary.
Mini Tart Shells
1 1/4 cups all-purpose flour
1/2 tsp salt
1 Tbsp coconut sugar
1/2 cups cold, unsalted butter, diced
3 – 4 Tbsp ice water
Place the flour, salt, and sugar in your food processor and process until combined. Add the butter and process until the mixture resembles coarse meal. Add about 2 to 3 tablespoons of water and process just until the pastry holds together when pinched. If necessary, add more water.
Turn the pastry onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 to 60 minutes, or until firm. This will chill the butter and relax the gluten in the flour.
After the pastry has chilled sufficiently, place on a lightly floured surface, and roll until the pastry is about 1/8 inch thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).
Using about a 2-inch round cookie cutter, cut the dough into 12 rounds. Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 15 to 30 minutes or until the pastry is firm.
Place the tart shells into the oven and par-bake for 15 minutes at 350 degrees. Allow the cooked shells rest before adding any filling.