So in a semi-impulsive, no-turning-back-now move, I am attempting a redesign of Nommable. It's much more complicated than my 5 am brain thought it would be.
Thursday was essentially a mix of panic, fear, and regret as I made the switch (probably a little too prematurely) from Wordpress to Squarespace without reading and setting up everything to be ready for the switch. Which led to a temporary loss of all my old posts, photos, and recipes. Which led to a lot of frenzied stressed-out texts to Andrew and Sidarth and almost some tears. The Internet is a scary world man. I never realized how little I knew of it. Thankfully though, it was only a temporary scare, and my posts and photos made it through the abyss of the interwebs and landed safely onto this new little site. The recipes didn't transfer over quite as smoothly, but I'll be slowly making changes for that and building up a recipe index page for you guys when I can.
Looking ahead, I'm hoping the switch will give me a good push to make this blog even better. I'm looking at this change with an optimistic mind and an excited heart.
But really, let's talk about these mini tarts! Tis the season for pies! And for some reason, mini pies! I'm noticing so many miniature pies and tarts online these days, and every single one of them look so beautiful, adorable, and cute wrapped up in a blanket of pastry crust and filled with seasonal deliciousness. I'm itching to try Cynthia's date and maple butter tarts, Mabel's matcha egg tarts, and Jessie's mini pumpkin pies. With the holidays coming up and presents to buy, I've been trying to use whatever ingredients are left from previous recipes and attempts in the kitchen and using them in new ways. I had some leftover pumpkin puree and walnuts, and obviously chocolate (see Wednesday's post), so I figured I'd smash two pie classics into a small buttery tart shell and see what happens. The bottom layer is a riff off of kentucky derby pie, and the top is a sweet layer of your classic pumpkin pie filling. I imagine these would be quite fitting to bring for your next friendsgiving or holiday party, where the word "bite-sized" is everything. Meaning it's acceptable to eat three of each item, right? I hope someone makes those crockpot sausage weenie things with the grape jelly and bbq sauce this year. Definitely eat more than three of those when I see them.
Whether you're already planning for the holidays or (more likely if you're in school with me) studying for exams, I hope you have a warm and happy start to the holiday season. Thanks everyone for being such supporters of Nommable - with Thanksgiving coming up I've got a heart full of gratitude and you best bet I'll be spilling out all the feels in the upcoming months. Happy November!
Kentucky derby pumpkin tarts
For the crust, adapted from Ovenly
- 2 1/2 cups AP flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup butter, cubed and placed in the freezer for at least 20 minutes
- 1/3 cup ice cold water
For the chocolate walnut layer, adapted from Betty Crocker
- 1/4 cup AP flour
- 1/2 cup packed brown sugar
- 1/8 teaspoon salt
- 1 egg
- 3 tablespoons melted butter, cooled to room temperature
- 1 teaspoons bourbon or whiskey
- 1/2 cup chopped walnuts, toasted and cooled
- 4 oz bittersweet chocolate, chopped
For the pumpkin pie layer (adapted from Libby's)
- 1/4 cup + 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 egg
- 1 scant cup pure pumpkin puree
- 3/4 cup evaporated milk
For the crust
- If you haven't already, cut the butter into cubes and place the cubes on a plate. Place the plate in the freezer for 20 minutes so you have cold butter.
- In a large bowl, mix the flour, sugar, and salt until well combined. Take your cold butter and work the butter into the flour mixture, until there are no more chunks of butter (some larger pebble-sized chunks are okay).
- Take the ice cold water and slowly stream it into the flour-butter mixture, using your hand or a spoon to incorporate the cold water into the dough.
- Turn dough out onto a floured surface and knead slightly until all the butter is incorporated in the dough (this should only take about 3 minutes). Divide the dough in half and make each half into a 6 inch diameter disc. Wrap each disc in plastic wrap and place in the fridge for at least one hour (it can even go up to overnight). This recipe makes 2 9-inch pie crusts.
For the chocolate walnut layer
- In a large bowl, mix the flour, brown sugar, and salt. Add the egg, butter, and bourbon and mix until there are just a few flour streaks remaining. Add the walnuts and chocolate, and mix until no flour streaks remain. Set aside.
For the pumpkin pie layer
- In a small bowl, mix the sugar, cinnamon, ginger, cloves, and nutmeg. In a large bowl, beat the egg. Add the sugar mixture and pumpkin mixture to the bowl with the egg and mix until combined. Slowly stir in the evaporated milk. Set aside.
For the tarts
- Butter two standard muffin tins so that they are well-greased.
- Take out pie dough from the fridge and roll out on a well floured surface to about 1/4 inch thick.
- Using a biscuit cutter (or anything that makes a pretty circle, I use one of my large cups!), cut out the dough into circles. Fit each circle into the muffin tin. Use up the dough scraps to make a mini pie, or use cutters to create pretty fall shapes to top your tarts with! Place the muffin tins in the freezer for about 10 minutes.
- Preheat oven to 400 F.
- After 10 minutes remove from the freezer and scoop a small bit of the chocolate walnut batter into each muffin tin about 1/2 full. Place the pumpkin pie layer over the chocolate walnut batter so that the filling is about up to the top the tin.
- Place in the oven and bake for 20-25 minutes, until the pumpkin layer is set. Take out, let cool, and then take the tarts out of the muffin tins. Eat warm - you can top them with whipped cream, because holidays.