These mini pumpkin tarts are a delicious offering for your Thanksgiving dessert table! Made with no refined sugar, the creamy custard filling is nestled into a buttery whole wheat shortbread crust, and topped with an airy toasted maple meringue. It's next-level pumpkin pie!
Place the flour, sucanat or coconut sugar, and salt in a bowl, and cut in the butter until the mixture resembles coarse meal.
Press/knead the mixture with your hands until it forms a ball.
Divide the dough into 6 equal portions, and press each into the bottom and up the sides of 4 ½-inch mini tart pan.
Place the pumpkin, sucanat or coconut sugar, cinnamon, ginger, salt, and cloves in a bowl and stir in the eggs until incorporated.
Whisk in the cream, and pour about 3 ½ ounces of filling into each of the 6 tart shells.
Bake for 30 minutes, or until the edges of the tarts are golden and the filling is set.
Cool completely, then top with Maple Meringue just before serving.
Place the egg whites and salt in a large mixing bowl and whip on medium-high speed until the mixture holds soft peaks.
With the mixer still running, carefully pour in the maple syrup in a slow, thin stream.
Continue to whip until the meringue holds stiff peaks.
Divide evenly between the 6 baked and cooled tarts, then toast with a kitchen torch, or in a 400 degree oven for about 8-10 minutes.