Making Pumpkin Custard Tarts with Maple Marscapone

The warmer weather is slowly fading. We wake to crisper mornings and come home to cooler nights. We bundle in our cozy sweaters, but are ultimately warmed by the gathering of friends. Some days ago, we celebrated the autumn season with our friends, Aneesha & Alex by baking pumpkin custard tarts.

We started with two different recipes, but also made some modifications of our own:

• Pumpkin Custard Tart with Maple Marscapone Whipped Cream

• Pumpkin Custard Tart

We experimented with a graham cracker crust and a Biscoff cookie crust. For the toppings, we tried both the maple marscapone and another variety with toasted marshmallows. They all went well with toasted pumpkin seeds, pomegranates, and a dash of pumpkin pie spice.

We bought several of these mini tart tins here, which conveniently come with removable bottoms.

As they continued to catch up and chat, we had the guys help break up the bubbles forming in the filling prior to baking:

Having lost track of time in all the fun, we took this photo close to 1am and didn’t sleep until about 2am that night. I love the fall and its festivities. I am feeling incredibly grateful for good friends to share them with and looking forward to more gatherings together.