Pumpkin Meringue Tarts with Whole-Grain Shortbread Crust - Delicious Living
These sweet little pumpkin tarts are nestled in a buttery, tender shortbread crust and topped with toasted maple meringue.
Ingredients
- FOR THE CRUST
- 2 1/4 cups whole-wheat pastry flour
- 1/3 cup Sucanat or coconut sugar
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter
- FOR THE FILLING
- 1 cup pumpkin puree (about half of a 15-ounce can)
- 1/2 cup Sucanat or coconut sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup heavy cream
- FOR THE MERINGUE
- 2 egg whites
- Pinch of kosher salt
- 1/4 cup pure maple syrup
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