Gluten-Free Pumpkin & Chocolate-Cake Tartlets

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

  1. Combine all ingredients with a fork and roll into 12 balls
  2. Press into mini-muffin tin. Use a fork to press onto sides, creating a shell
  3. Bake at 350 for 9-12 minutes

 

Step 2 – Filling

  1. Mix with fork to combine ingredients
  2. Scoop into baked tart shells
  3. Bake at 350 for 12 minutes
  4. 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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