When fall arrives, pumpkin takes center stage! These pumpkin meringue tartlets combine a crisp shortcrust pastry shell with a silky pumpkin cream and airy Italian meringue. Use a seasonal pumpkin that’s sweet and not stringy. For extra aroma, add a touch of cinnamon or orange zest.If needed, you can also opt for a gluten-free shortcrust.
tartlets
Tortiera 9cm round
Equipment
- Blender or Immersion Blender
- Hand Mixer or Stand Mixer
- Tartlets Molds
- Piping Bag
Ingredients
For the Almond Shortcrust Pastry
- 300 gr All-Purpose Flour
- 125 gr Unsalted Butter (softened)
- 75 gr Powdered Sugar
- 55 gr Egg Yolks
- 50 gr Almond Flour
- 2 gr Salt
- 2 gr Ground Cinnamon
- ½ Orange Zest (finely grated)
For the Pumpkin Cream
- 500 gr Whole Milk
- 250 gr Diced Pumpkin flesh (Delica or Mantovana)
- 30 gr Granulated Sugar
- 80 gr Toasted Almonds (ground)
- 50 gr Unsalted Butter (softened)
- Cinnamon powder ( to taste)
For the Italian Meringue
- 100 gr Egg Whites
- 100 gr Granulated Sugar ((amount 1))
- 200 gr Granulated Sugar ((amount 2))
- 50 gr Water
Instructions
Make the Shortcrust Pastry
- Add the softened butter to the bowl of a stand mixer, then add the granulated sugar, salt, orange zest, and cinnamon. Mix with the paddle attachment without whipping, just until homogenous.
- Lightly beat the eggs and add them little by little to the butter mixture, waiting for each addition to be fully absorbed before adding more. If the mixture starts to separate, stop the mixer and add a tablespoon of flour to bring it back together.
- Add the all-purpose flour and almond flour and let them absorb into the mixture, working with the paddle just until a smooth dough forms.Tip: mix only as long as needed to avoid developing gluten—this keeps the pastry tender and crisp.
- When the shortcrust is ready, roll it between two sheets of parchment to an even thickness and chill in the refrigerator for about 2 hours. Overnight is even better.
Make the Pumpkin Cream
- Place the diced pumpkin into the milk and bring gently to a boil. Reduce the heat and simmer until the pumpkin is soft and almost dissolved and the milk has slightly thickened.Tip: choose a sweet, dry pumpkin (Delica or Mantovana) and cook uncovered over low heat so excess moisture evaporates and the flavor concentrates.
- Blend the pumpkin with an immersion blender until smooth, then pass it through a fine mesh sieve to remove any fibrous strands. If the cream is too thick, add a tablespoon of warm milk to adjust the consistency.
- Add the sugar and stir until dissolved, then add the ground toasted almonds and mix until uniform.
- Cover the cream with plastic wrap in contact and cool to about 28°C.
- Once cooled, add the softened butter and mix vigorously until fully incorporated. Then blend briefly with an immersion blender for a silky, glossy emulsion.Tip: add the butter only when the cream is around 28°C so it emulsifies without melting too much.
Make the Italian Meringue
- Cook the sugar (amount 2) with the water to 121°C.
- Place the egg whites in the stand mixer bowl with the sugar (amount 1) and start whipping gently at medium speed until slightly foamy.
- With the mixer running, pour the hot syrup in a slow, steady stream down the side of the bowl. Continue whipping at medium-high speed until the meringue is glossy, stable, and almost cool to the touch (about 30–35°C).
Finish the Pumpkin Tartlets
- Roll the pastry to a thickness of 2–3 mm, then cut out rounds and line the tartlet molds.
- Dock the bases with a fork and bake in a static oven at 175°C for about 15 minutes. Keep the oven door slightly ajar (use a wooden spoon) so steam can escape and the pastry dries out nicely.Tip: for a perfect blind-bake, line the shells with parchment and fill with pie weights or dried beans.
- Once the tartlet shells are completely cool, fill with the pumpkin cream and smooth the surface. Pipe a generous swirl of Italian meringue using a piping bag fitted with a star or French tip.
- Lightly torch the meringue with a kitchen blowtorch until evenly golden. Serve the tartlets well chilled—they make a lovely end-of-meal dessert or a cozy treat with afternoon tea.
- You can make the tartlets ahead and keep them refrigerated; remove them from the fridge 15 minutes before serving so the pastry regains its perfect crispness.
Video
Notes
For the best pumpkin desserts, ingredient choice is key. Prefer pumpkins with dry, dense, sweet flesh that yield a velvety, non-watery puree.
The best varieties for desserts:
- Delica – dense texture, full flavor and deep color; perfect for muffins, cupcakes, and cakes.
- Mantovana – slightly sweeter and more floury; great if you prefer a softer texture.
- Butternut (Violina) – very aromatic, with hazelnut notes; ideal for a delicate flavor.
- Marina di Chioggia – compact, sugary flesh for a rich, full-bodied result.
Nutrition
Serving: 1Tartlet | Calories: 660kcal | Carbohydrates: 89g | Protein: 12g | Fat: 30g | Fiber: 4g | Sugar: 55g | Net Carbohydrates: 85g
