ONE-BITE PUMPKIN HALWA TARTS

Preheat the oven to 180 C. Roll out the shortcrust pastry and cut out 24 circles or flowers with cookie cutters.

Place the pastry circles in a mini muffin pan to shape them like little bowls . Place a piece of baking paper on each pastry circle and add baking beads or beans. This will prevent the pastry from puffing up while baking.

Bake for about 15 minutes or till the pastry circles are golden. Cool and keep aside.

Heat 1 tablespoon ghee in a large saucepan. When melted, add the pumpkin puree. Cook on medium heat for about 15-20 minutes, till the pumpkin puree is thick and most of the liquid has evaporated from it.

While the pumpkin puree is cooking, heat the remaining half tablespoon ghee in a medium saucepan. Add the ricotta and cook on medium heat for about 20 minutes with regular stirring, till the ricotta is dry and resembles large breadcrumbs.

Add the ricotta to the thickened pumpkin. Mix well and continue to cook for a couple of minutes. Add sugar, milk and cardamom powder. Mix well and set aside to cool. The pumpkin halwa is ready.

Fill the cooled pumpkin halwa into a piping bag fitted with a large star nozzle. Pipe the halwa onto the little prepared tart shells. Top each tart with a couple of pumpkin seeds.

Serve. The tarts will keep for a couple of days in the refrigerator.