sweets

Kabocha Pumpkin Cream Mini Tarts with Rice Flour

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To make these tarts, spread the rice flour dough evenly on the mini tart pans. When making the kabocha pumpkin cream, boil the pumpkin so it is neither too soft nor too hard. Adjust the amount of whipped cream mixed into the pureed pumpkin to make the color bright and the texture smooth.

Tips:

  • The dough is simple to make with butter, sugar, and rice flour. A hint of salt will enhance the flavors of the entire dessert.

  • You can use canned pumpkin, if kabocha pumpkin is not available.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

5 servings

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Ingredients

For the dough

¾ cup (100g) powdered sugar

⅓ teaspoon (2g) salt

1 (60g) egg

⅓ cup (32g) almond flour

1½ cups (260g) rice flour

¾ cup (160g) butter

For the pumpkin cream

1 cup (260g) kabocha pumpkin, peeled and boiled, or canned pumpkin

¾ cup (200ml) heavy cream

1½ tablespoons (20g) sugar

For the toppings

Chocolate chips, sliced almonds, and blueberries

Directions

  1. For the dough

    In a bowl, combine powdered sugar, salt, egg, almond flour, and rice flour. Mix well with a rubber spatula.

  2. Add butter and form a ball. Cover with plastic wrap. Chill in the refrigerator for at least 1 hour.

  3. Preheat the oven to 350°F (180°C).

  4. Roll out the dough into a 1/8 inch (5mm) thick sheet. Press into the mini tart pans and prick all over the bottom with a fork.

  5. Bake for 10-20 minutes.

  6. For the pumpkin cream

    Mash the pumpkin and strain through a sieve.

  7. In another bowl, beat the heavy cream until stiff peaks form. Add sugar. Set a half of the whipped cream aside. Combine the puree into the remaining whipped cream.

  8. Fill the mini tarts with the whipped cream about halfway, then fill the rest with the pumpkin cream.

  9. Decorate the tarts with desired toppings. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.