Gluten-Free Pumpkin & Chocolate-Cake Tartlets
Using the The Really Great Food Company Gluten-Free Pumpkin Bread Mix & Gluten-Free Chocolate Cake Mix
YOU WILL NEED:
Shell
- 2 cups RGF Pumpkin Bread Mix
- 2 tablespoons pumpkin puree
- 1 teaspoon oil, water or butter
- 1/8 teaspoon pumpkin pie spice
Filling:
- 2 cups RGF Chocolate Cake Mix
- 2 tablespoons pumpkin puree
- 1 tablespoon water
- 1/8 teaspoon pumpkin pie spice
- 2 tablespoons chopped nuts or chocolate chips – optional
PREHEAT OVEN TO 350*
DIRECTIONS
Step 1 – Shell
- Combine all ingredients with a fork and roll into 12 balls
- Press into mini-muffin tin. Use a fork to press onto sides, creating a shell
- Bake at 350 for 9-12 minutes
Step 2 – Filling
- Mix with fork to combine ingredients
- Scoop into baked tart shells
- Bake at 350 for 12 minutes
- Cool for a few minutes, sprinkle with powdered sugar then remove from pan.
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Recipe courtesy of @abcglutenfree – https://livestream.com/abcglutenfree
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