Becca Jane St Clair

My Slimming World group had a taster evening right before Halloween and I decided to bring an American-style treat. I knew I wanted to make something with pumpkin, since it’s the season for pumpkin everything in the US, and so I came up with these tarts based on my mince pie tarts from Christmas. Because pumpkin is a vegetable, it’s free no matter what you do to it so you only need to syn the pastry, in this case two of these little tarts come in at 1.5 Syns. The filling and pastry are egg-free, and I’m sure you could substitute in gluten free flour (but please recalculate your syns!) to make a gluten free treat.

[DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.]

This will make 38 tarts. If you follow this recipe exactly, your Syn value is .75 per tart, or two tarts for 1.5 Syns.

[Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.]

You will need:

For the pastry:
225g wholemeal flour (I used Alinson’s)
100g Flora light (blue container)
pinch of salt
water
(if you prefer a sweeter base, add some sugar substitute)

For the filling:
400-500g pureed pumpkin (you also can use tinned pumpkin)
1/4C sugar substitute (I used Truvia)
1/8 tsp nutmeg
1/8 tsp ginger
1/4 tsp cinnamon
1/4 tsp mixed spice

tart pans
biscuit cutter
fry light

1. Combine flour and salt and rub Flora until crumbs are formed.
2. Add a little water until dough sticks together and form into a ball.
3. Refrigerate pastry for 30 minutes.
4. While the pastry chills, combine all filling ingredients and set aside and pre-heat the oven to 180C.
5. Roll out your pastry as thinly as possible and use the middle-sided biscuit cutter to cut out 38 rounds.
6. Spray a tart pan and gently press the rounds of pastry into the cups, shaping it up the sides. Fill with approximately 1TBS pumpkin filling. (I eyeballed it)
7. Bake for 20 minutes or until tart bases are firm and slightly browning. Filling will not be solid.
8. Turn out onto a cooling rack for about 10 minutes before serving.

Enjoy!

I can’t wait to make these for Ex-pat Thanksgiving!

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