I saw this pumpkin tartlet recipe in Yoga Journal and have tweaked it according to my baking experience. These delicious individual sized deserts are good warm or chilled. The below recipe makes 6 tartlets. Make them and share with family and friends!
Making the Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or ghee, room temperature
10 tablespoons apple juice or water, chilled
Combine flour and salt in a medium sized bowl. Using two knives, cut butter into the flour/salt mixture until the butter is no larger than pea sized pieces. Add apple juice 2 tablespoons at a time until the dough begins to hold together. You may not need the full 10 tablespoons. Divide the dough into 6 even balls. Form each ball into a 5-inch flat disk on a lightly floured surface. Place the six dough disks into the freezer while preparing the filling.
Making the Filling & Assembling
1/2 cup moist dates
1 cup pumpkin puree
2 ounces chevre cheese
1 large egg
1 drop cinnamon essential oil
1 drop ginger essential oil
1/2 teaspoon nutmeg
6 tablespoons dried sweet cherries
Preheat oven to 400°F. In a food processor or blender, puree dates until smooth. Add pumpkin and process until well mixed. Process in the chevre, egg, essential oils and spices. Retrieve the pastries from the freezer. Press the 6 pastry rounds into a muffin tin, leaving the raw edges sticking out of the cups. Distribute the filling evenly into the six pastry-lined cups. Press 1 tablespoon of the sweet cherries atop the filling of each tartlet. Bake until the filling has puffed up and the crust is golden, about 30 minutes. When removed, cool in tin and store in an air-tight container.
Note: When ingesting essential oils use only 100% Certified Pure Therapeutic Grade products. To buy the above listed essential oils, please contact me or visit my dōTERRA store.