Looking for the perfect little sweet treat for your Halloween or Diwali Party? I’ve got you covered with these fabulous, dainty One-Bite Pumpkin Halwa Tarts!
So I’m sitting here staring at the wrong end of a one-week vacation, wondering where the time went! We really enjoyed the time off from work and school, but I feel like I got through only half the things on my list.
Like the long walk in the deer park outside the city to enjoy the fall colors. Or the bread I had planned to bake…the poor organic fresh yeast is dying a slow death in my refrigerator.
One thing that I actually managed to check off my list, was cooking with a pumpkin. Would you believe I’ve never ever bought a pumpkin?
Or ever made a dish with pumpkin in it? Neither canned not fresh pumpkin have found a way into any of my dishes. Ever!
This week, I finally managed to rectify that. I got myself a ‘small’ pumpkin. Seriously, this 3 kg pumpkin was listed as a small one. The large ones were about 10 kg I think!
I roasted the pumpkin to make pumpkin puree, following The Pioneer Woman’s easy method. The puree freezes really well, so I have lots of pumpkin experiments coming up.
The first thing I made with the puree was a scrumptious, all-American Pumpkin Pie. It was delicious, but not pretty enough to go on the blog. I know I have issues.
Next came these beauties. Since Halloween and Diwali are overlapping spectacularly this year (really, I don’t know how to make jack-o’-lanterns and Diwali decor work together! Any ideas?), I made these fabulous one-bite Pumpkin Halwa Tarts!
These really bring together the best of flavors and textures from two diverse cultures. The Indian Pumpkin Halwa: A gorgeous cardamom-spiced pumpkin pudding, this is a smooth, creamy version made with pumpkin puree and ricotta.
I served the divine Halwa in little shortcrust pastry shells, like little pumpkin pies! I piped the halwa onto the shells to make for a pretty presentation. Aren’t they adorable?
I topped them with pumpkin seeds for some added crunch. I love how they even look like little pumpkins. All that deliciousness, in one dainty bite!
These Pumpkin Halwa Tarts are tiny, wickedly delicious and just perfect for entertaining. Be it Halloween or Diwali! Pick one up, put in your mouth and go to heaven!
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- 1.5 cups Pumpkin Puree (See Notes)
- 1 tub Ricotta (250 grams)
- 1.5 tablespoons Ghee
- ½ cup Sugar
- ½ teaspoon powdered Green Cardamom
- Approx. 2 tablespoons Milk
- 1 sheet Shortcrust Pastry
- Pumpkin Seeds to garnish
- Preheat the oven to 180 C.
- Roll out the shortcrust pastry and cut out 24 circles or flowers with cookie cutters.
- Place the pastry circles in a mini muffin pan to shape them like little bowls . Place a piece of baking paper on each pastry circle and add baking beads or beans. This will prevent the pastry from puffing up while baking.
- Bake for about 15 minutes or till the pastry circles are golden. Cool and keep aside.
- Heat 1 tablespoon ghee in a large saucepan. When melted, add the pumpkin puree. Cook on medium heat for about 15-20 minutes, till the pumpkin puree is thick and most of the liquid has evaporated from it.
- While the pumpkin puree is cooking, heat the remaining half tablespoon ghee in a medium saucepan. Add the ricotta and cook on medium heat for about 20 minutes with regular stirring, till the ricotta is dry and resembles large breadcrumbs.
- Add the ricotta to the thickened pumpkin. Mix well and continue to cook for a couple of minutes.
- Add sugar, milk and cardamom powder. Mix well and set aside to cool. The pumpkin halwa is ready.
- Fill the cooled pumpkin halwa into a piping bag fitted with a large star nozzle.
- Pipe the halwa onto the little prepared tart shells.
- Top each tart with a couple of pumpkin seeds.
- Serve. The tarts will keep for a couple of days in the refrigerator.
Cut open the Pumpkin and scoop out all the seeds and fibrous bits.
Roast the pumpkin halves in a preheated oven at 180 C for about 45 minutes or till the flesh can be pulled apart with a fork.
Cool and scoop out all the flesh. Put chunks of the flesh into a food processor and puree. Use immediately or freeze for using later.
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