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tarte à la citrouille petit fours

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 pieces
Calories 250
Delight in these charming pumpkin petit fours, perfect for fall gatherings or festive occasions.

Ingredients

Dry ingredients

  • 0.25 litre flour nature
  • 1 teaspoon levure chimique
  • 0.5 teaspoon bicarbonate de soude
  • 0.5 can purée de citrouille (397 grams per can)
  • 2 large œufs

Wet ingredients

  • 0.5 litre sucre en poudre
  • 130 ml huile végétale
  • 130 ml beurre non salé, ramolli
  • 0.5 litre sucre en poudre
  • 1 teaspoon extrait de vanille
  • 60 ml fromage à la crème

Decorations

  • 1 candy bonbon orange fond (for decorating)
  • as needed graisse végétale (for melting candy)
  • as needed nonpareilles jaunes (for decoration)

Instructions 

  • Preheat oven to 350°F. Grease and line four 4x4 inch pans with parchment.
  • Mix dry ingredients in a large bowl. Beat wet ingredients until smooth, then combine.
  • Divide batter into pans and bake for 15 minutes. Cool on a wire rack.
  • Prepare frosting by beating butter, then adding sugar, vanilla, and cream cheese.
  • Assemble cakes with frosting, cut into 8 pieces each, freeze for 1 hour.
  • Melt candy with shortening, dip cake pieces, and decorate with candies.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: French
Keyword: Pumpkin