Pumpkin Cream Tarts

Possibly one of my most favorite pastries is the tart. The tart shell…is called Pâté Sucrée…this is actually the reason it’s my most favorite pastry. That light, buttery crust is just perfect. Not quite pie crust…like pie crust 2.0 with bonus goodness.

Pâté Sucrée also happens to be our round 2 base while competing on the Netflix show Sugar Rush. Considering the underwhelming honey flavor in that round…I think it’s safe to say Chef Ben’s Pâté Sucrée saved us!

So here it is…with a pumpkin cream cheese filling!

Pâté Sucrée


7 ounces butter -

1/2 cup sugar

2 large eggs

1 tsp salt

2 1/2 cups all purpose flour

(If you are baking with Einkorn flour, use 2 1/4 cups Einkorn flour and 3 tbsp tapioca flour)


  1. Beat salt, sugar and butter until smooth

  2. Add eggs and beat until combined

  3. Add flour 1/3 add a time, mixing until incorporated each time

    *If dough isn’t holding together, add a few drops of water

  4. Scrape dough from bowl and loosely wrap with plastic and chill

  5. Once chilled (about 45 minutes) remove from plastic and onto lightly floured surface. Knead lightly and roll to 1/8” thickness.

  6. Cut 1” larger than tart pans *if you do not have tart pans, you can use cupcake pans for mini tarts!

  7. Place dough in tart pan, lightly press into pan and trim excess.

  8. Poke holes with a fork or docker into bottom of dough

  9. Place pie weights in center of tart *if you do not have pie weights you can use parchment paper filled with uncooked beans and twisted shut

  10. Bake at 350 for 20-25 minutes

  11. Remove from heat and cool

Pumpkin Cream Cheese Filling


8oz cream cheese - softened

1/2 cup sugar

1/2 tsp vanilla extract

1/2 cup organic pumpkin puree

2 tsp Apple Pie Spice Mix

1/4 tsp ground ginger

2 drops of each vitality essential oil: cinnamon bark, clove, nutmeg, and ginger

4oz heavy whipping cream, chilled

1 Tbs powdered sugar


  1. In a mixer with a paddle attachment, soften the cream cheese on low, scraping the sides of the bowl occasionally until there are no lumps.

  2. Slowly add the sugar and mix on medium speed until it is incorporated.

  3. Add Organic Pumpkin puree, Vanilla Extract, Spice, Ginger and YL Essential Vitality Oils and mix on low-med until incorporated.

  4. Set bowl aside.

  5. In a bowl with a whisk attachment, whip Whipping cream and powdered sugar until stiff peaks. (best if bowl and attachment is chilled)

  6. Add whipped cream on top of pumpkin cream cheese mixture and fold just until incorporated.

  7. Chill in refrigerator.

Whipped Cream Topping

Beat 1 cup heavy whipping cream in chilled bowl until soft peaks form. Add 1 tbsp powdered sugar and beat until stiff peaks form Refrigerate until ready to assemble


Once your tart shells are completely cooled, fill with pumpkin cream and top with whipped cream! If you have piping bags and tips, have fun! No right or wrong way…as you can see, we each did something a little different!