Mini Chocolate Pumpkin Tarts

Conspicuous from the new header I bought and clicked the season's first pumpkins.The markets are filling with these gorgeous antioxidant rich fruit,how could I not pick one?. I ignored them in the past but not anymore.This is just my second year of cooking with pumpkins and I have lot of recipes to try with them ,so expect to see some of my favorite pumpkin dishes this season.

I find the cutting part particularly challenging,while some smaller variety can cut through with sharp knife,perhaps I did not have the muscle power for this particular pie pumpkin I also needed a hammer to pierce the knife in.Here is the complete procedure to make a pumpkin puree.And the seeds are real treasure ,don't trash them.


The first favorable dish with pumpkin is undoubtedly the PIE.Remember last year's eggless Pumpkin pie,light and lesser in calories.This season I baked with the Organic eggs ,relatively(25%) less in saturated fat,of course if on no-eggs diet one can always use the egg substitute.



Surprisingly I had a little helper in the kitchen.Unlike his elder brother he is always anxious about what's cooking.Helped me separate the seeds from the pumpkins and whisk the eggs for the tarts.I couldn't be more pleased.He loves anything chocolate,the mini portion also suited him just right.


Recipe
Makes 6 Mini tarts
Ingredients
For Crust
1/2 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) cold butter, cut in small cubes
1/4 teaspoon salt
1/2 cup ice cold water

For Filling
2 cups Pumpkin puree
1/2 cup brown or white sugar or 1/4 cup Agave nectar
*2 Organic eggs
1/2 cup dark chocolate chips(good quality with at least 60% Cocoa)
2 tablespoon Organic Whole milk
1 teaspoon pure vanilla

*for eggless filling use - 2 table spoon of cornstarch mixed with 1/4 cup whole milk

Method
Prepare the dough
Using a food processor pulse together the flour,salt and butter while adding the cold water to a smooth dough consistency. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.
Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Bake the Crust
Preheat Oven to 375F
Spread some all-purpose flour on the work surface.Unwrap the dough using a rolling pin, roll out half the dough and using 6 inch cutter or round lid of plastic container cut the dough in to circles.Transfer the cut dough in to each of the cups of muffin pan,press gently to smooth it out and poke some holes using fork to prevent it from rising.Repeat with rest of the dough and fill rest of the cups.Any left over dough can be used to bake mini fruit tarts.
Place the pan in the middle rack of the oven and bake the crust for about 10-15 minutes until the crust is lightly brown.
Bake the Tarts
Whisk the eggs or the egg substitute,stir in the sugar and pumpkin puree,combine well.
Melt the chocolate in the microwave or in a double broiler with 2 tablespoon of milk until smooth and completely melted.Gently mix the chocolate in the pumpkin mixture ,little at a time while whisking constantly.Pour about 3 tablespoon of filling in to each of the crusts in the pan.Bake about 30-35 minutes.Any leftover filling can be baked separately as pudding.
Cool completely and serve.The swirl of Nutella is totally optional,omit it to keep the dessert low in sugar.
For those Unaware please learn about the health benefits of :
Pumpkins
Dark Chocolate


This kiddie relish is my contribution to Srivalli at Spice Your Life's,First Anniversary with Kid's delight.And to Purva and Priti's Diwali Dhamaka.

Happy and Safe Diwali to all the viewers from India Celebrating the festival of lights.