Taynton Bay Spirits

Spiked Pumpkin Tarts

Spiked Pumpkin Tarts

With fall arriving shortly it seems pumpkin spice is being put on everything.  We are putting it where it belongs....in Spiked Pumpkin Tarts.  All the best flavours of fall in one tasty little treat. 

Pumokin tarts with Sinferno in the background

Tart Shells

WE CHEATED!!  

We opted to use frozen shells just because we like it a bit easier (and have never successfully made a pie shell.  Just head over to the desert section in your freezer and select the finest frozen tart crusts.  Pre cook them according to the directions on the package.  Call er done!

Pumpkin Filling

1 cup puree pumpkin

3/4 cup cream

1/2 cup brown sugar (loosely packed)

1/8 cup Sinferno

1 large egg

1 tsp pumpkin spice

Preheat oven to 350F Combine all ingredients until it looks good (feel free to taste if you don't mind raw eggs). Divide filling into 15 tart crusts.  Bake for 45min of until a knife comes out dry. 

We highly recommend topping with whipped cream and our Spiked Caramel Sauce.  Oh, you haven't make the caramel sauce?  Thats ok!  Find the recipe here

spiked pumpkin tarts from top 

Need to get your hand on Sinferno?  Click here to find a store near you! 

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