These mini pumpkin tarts are filled with silky homemade pumpkin pastry cream and are pure fall bliss! The combination is so good. You get warm pumpkin spice, creamy custard, rich chocolate, and a crisp crust all in one bite!
I love this recipe because it feels special enough for a Thanksgiving table or party, but the mini tart shells make serving incredibly easy. The pumpkin pastry cream is smooth and full of fall flavor, and the milk chocolate ganache adds just the right amount of richness without overpowering the pumpkin. The pumpkin pastry cream is amazing on its own too, use it to fill cream puffs, éclairs, donuts, or layer cakes!
Looking for more fun holiday baking inspo? Check out my gingerbread cheesecake, pie crust recipe, and pumpkin chocolate cake!
Why You’ll Love These Pumpkin Pastry Cream Tarts
- So much flavor: You get pumpkin pastry cream, warm fall spices, graham cracker crust, and rich milk chocolate in every bite.
- Perfect for a party: Individual tarts are so easy to serve and look beautiful on a dessert table. There is no slicing or plating needed.
- Amazing textures: The crisp, buttery graham cracker shell, silky pastry cream, and smooth chocolate ganache make every bite interesting!
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
Pumpkin Pastry Cream Tart Ingredients
- Whole milk: Don't substitute this with any other milk, the recipe will not turn out right. Whole milk contains the fat pastry cream needs.
- Pumpkin: Make sure you are using 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and will throw off the flavor and texture of the pastry cream.
- Spices: Warm spices are what make these tarts taste like fall. They bring out the pumpkin flavor and give the pastry cream that classic cozy pumpkin dessert flavor.
- Brown sugar: Brown sugar adds a cozy caramel flavor that’s perfect with pumpkin and warm spices.
- Egg yolks: Egg yolks give pastry cream its richness and help create that smooth custard texture. I like using the shell method to separate my eggs because it is quick and easy.
- Cornstarch: Cornstarch thickens the pastry cream and helps it set enough to hold its shape inside the tart shells.
- Graham cracker tart shells: I used graham cracker tart shells from ifiProvisions and they are so amazing. The texture is buttery and crisp, and the graham flavor works perfectly with the pumpkin pastry cream. They also make these tarts especially easy for parties because the shells are already portioned and ready to fill.
- Milk chocolate: Milk chocolate adds sweetness and richness without overpowering the pumpkin. I used Grand Marque Lactée Milk Chocolate from ifiProvisions. It has such a rich, smooth, and creamy chocolate flavor and makes an incredibly silky ganache!
See recipe card below for quantities.
Milk Chocolate Ganache
Milk chocolate ganache is a little different from a traditional dark or semisweet chocolate ganache. Because milk chocolate contains more sugar and milk solids and less cocoa, you need less heavy cream in relation to the chocolate to get the right consistency. If you use the same ratio you would use for dark chocolate ganache, the milk chocolate ganache can end up too soft or runny.
How to Make Pumpkin Pastry Cream Tarts
- In a medium bowl, whisk together the egg yolks, cornstarch, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
- In a medium saucepan, combine the remaining milk, pumpkin, and the remaining 6 tablespoons of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering. You want to dissolve the sugar. Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly, it will go from thin to thick quick.
- Keep the heat at medium heat (do not turn it up) and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to rapidly bubble and become thick, like a thicker pudding consistency. Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl.
- While the pastry cream is still warm, whisk in the spices, vanilla extract, a pinch of salt, and butter until fully combined. Taste for salt, add a pinch if more is needed. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
- For the ganache, heat the heavy cream with a pinch of salt until it just begins to simmer, do not let it boil. Pour the hot cream over the chocolate, making sure all the chocolate is covered. Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully. After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy.
- Fill the tart shells with the desired amount of pumpkin pastry cream. Top with a very thin layer of chocolate ganache, being careful not to use too much so the ganache does not overpower the pumpkin pastry cream.
Hint: If you are not topping the pastry cream with ganache, cover it directly with plastic wrap, pressing the wrap gently onto the surface of the pastry cream. This will prevent a skin from forming. Top with whipped cream if desired (beat heavy cream with some powdered sugar and vanilla)
Pumpkin Pastry Cream Pro Tips
- Whisk the egg yolks with cornstarch, half of the sugar, and part of the milk until completely smooth before tempering: This ensures there are no lumps and gives you a silky base to build from.
- Temper your eggs: Slowly pour a little of the hot milk mixture into the egg yolk mixture while whisking constantly. This gently raises the temperature of the yolks and prevents them from scrambling or curdling.
- Use a damp towel under your bowl: Place a damp cloth or towel underneath the bowl of egg yolks while tempering. This keeps the bowl stable so you can focus on whisking with one hand and pouring with the other.
- Add room temperature butter at the end: Once the pastry cream is fully cooked and removed from the heat, whisk in room temperature butter. It incorporates more easily and gives the pastry cream a smooth, luxurious finish.
- Don’t stop whisking on the stove: Keep whisking constantly while the pastry cream is cooking. Once it starts bubbling strongly, you are close to the finish line. The bubbling helps activate the cornstarch and fully thicken the pastry cream.
- Keep the heat at medium: Do not turn the heat up too high to speed things along. High heat can cause the pastry cream to cook unevenly or affect the smooth texture you are looking for.
- Chill the pastry cream completely: Let the pumpkin pastry cream cool completely before filling your tart shells. Press plastic wrap directly against the surface while it chills to prevent a skin from forming.
- Let the ganache cool slightly before adding it: You want the ganache to be fluid enough to spread but not so warm that it melts or loosens the pastry cream underneath.
- Fill the tart shells close to serving: For the best crisp texture, assemble the tarts closer to when you plan to serve them. The pastry cream will gradually soften the graham cracker crust as it sits.
Variations
- Add a pecan topping: Sprinkle toasted chopped pecans over the ganache for extra crunch and a nutty fall flavor.
- Use a pâte sucrée crust: If you want to make the tart shells from scratch, a classic sweet pastry crust would be delicious with the pumpkin pastry cream.
- Try dark chocolate: If you prefer a less sweet dessert, replace the milk chocolate with semisweet or dark chocolate. When using dark or semisweet chocolate, use a 1:1 ratio
- Add whipped cream: Finish each tart with whipped cream!
- Add caramel: A drizzle of salted caramel would be amazing with the pumpkin and milk chocolate.
Storage
Pumpkin pastry cream: Store the pastry cream in an airtight container in the refrigerator for up to 3 to 4 days. Press plastic wrap directly onto the surface of the pastry cream before covering the container. This prevents a skin from forming. Give it a good whisk before filling the tart shells to bring back that smooth, creamy texture.
Milk chocolate ganache: Store the ganache separately in an airtight container in the refrigerator. When you are ready to use it, gently warm it in very short intervals and stir between each one until it becomes smooth and spreadable again. Be careful not to overheat it because milk chocolate can get too thin very quickly.
Graham cracker tart shells: Keep the graham cracker tart shells frozen until ready to use.
Assembled pumpkin tarts: Once assembled, the tarts need to be stored in the refrigerator because of the pastry cream. They will still taste delicious the next day, but the crust will soften the longer it sits. For the very best texture, I recommend assembling them the day you plan to serve them.
Pumpkin Pastry Cream Tart FAQs
Yes! I actually recommend making the components ahead of time and keeping them separate until you are ready to assemble the tarts. The pumpkin pastry cream can be made a few days in advance and stored in the refrigerator with plastic wrap pressed directly against the surface. The milk chocolate ganache can also be made ahead and refrigerated, then gently warmed until it is smooth and spreadable again.
Pumpkin puree is simply 100% pumpkin with no added sugar or spices. Pumpkin pie filling already contains sugar, spices, and other ingredients intended for making pumpkin pie. For this recipe, you want 100% pure pumpkin puree.
To make your own pumpkin spice, combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves.
So many things! Use it to fill cream puffs, éclairs, or donuts, spread it between cake layers, or layer it in a trifle.
It usually wasn’t cooked long enough. Keep whisking over medium heat until it bubbles rapidly and thickens, the bubbling activates the cornstarch. It will thicken even more once it’s completely chilled.
I don’t recommend it. Pastry cream thickened with cornstarch can turn watery and grainy after thawing. It keeps in the refrigerator for 3 to 4 days.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Pumpkin Pastry Cream Tarts (Mini Pumpkin Tarts)
Equipment
- Medium Saucepan
- Fine mesh sieve
- Mini tart pan
- Whisk
Ingredients
Graham Cracker Crust (or store bought from ifiGOURMET Provisions linked in notes)
- 1 and ½ cups graham cracker crumbs
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 7 tablespoons butter, melted salted or unsalted, add a pinch of salt if using unsalted
Pumpkin Pastry Cream
- 4 egg yolks
- ¼ cup cornstarch
- ¼ cup plus 6 tablespoons brown sugar, packed
- 2 cups whole milk
- ⅔ cup pumpkin puree 100% pure pumpkin
- 2 teaspoons pumpkin pie spice this will make it darker in color
- 3 tablespoons butter room temperature
- 1 teaspoon vanilla extract
Milk Chocolate Ganache
- 3 oz heavy cream
- 6 oz milk chocolate chopped or high quality chips, I used ifiGOURMET Provisions linked in notes
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of the pan you're using to form an even crust. Chill in the refrigerator until ready to use.
Pumpkin Pastry Cream
- In a medium bowl, whisk together the egg yolks, cornstarch, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
- In a medium saucepan, combine the remaining milk, pumpkin, and the remaining 6 tablespoons of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering. You want to dissolve the sugar
- Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly, it will go from thin to thick quick.
- Keep the heat at medium (do not turn it up) and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to rapidly bubble and become thick, like a thicker pudding consistency.
- Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl.
- While the pastry cream is still warm, whisk in the spices, vanilla extract, a pinch of salt, and butter until fully combined. Taste for salt, add a pinch if more is needed. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
- Once cold and thick, whisk before using.
Milk Chocolate Ganache
- In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil. You can also microwave for 20 seconds at a time.
- Pour the hot cream over the chocolate, making sure all the chocolate is covered.
- Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
- After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth
Assembling the tarts
- Fill the tart shells with the desired amount of pumpkin pastry cream. Top with a very thin layer of chocolate ganache, being careful not to use too much so the ganache does not overpower the pumpkin pastry cream.
- If you are not topping the pastry cream with ganache, cover it directly with plastic wrap, pressing the wrap gently onto the surface of the pastry cream. This will prevent a skin from forming.
- Top with whipped cream if desired.
Alice says
Couldn’t stop thinking about these!! I love being your tester!!
Amanda says
youre the best alice!!