Preheat oven to 350˚. In a large bowl, combine flour, 1/3 cup Sucanat and ¾ teaspoon salt. Cut in the butter until the mixture resembles coarse meal. Press and knead mixture with your hands until it forms a ball. Divide dough into six equal portions and press each portion into the bottom and up the sides of 4½-inch mini tart pan. Place mini tart shells on a baking sheet.
To make the filling, in a medium bowl combine pumpkin, ½ cup Sucanat, cinnamon, ginger, cloves and ¼ teaspoon salt. Add the eggs and stir until incorporated. Whisk in the cream. Divide filling among tarts, fill each tart shell to just below the rim. Bake tarts for 30 minutes, or until the edges of the tarts are golden and the filling is set. Remove tarts from oven and set on a wire rack to cool completely.
In a large mixing bowl, place egg whites and pinch of salt. Whip on medium-high speed until mixture holds soft peaks. With the mixer still running, carefully pour in maple syrup in a slow, thin stream. Continue to whip until meringue holds stiff peaks. Divide meringue evenly among cooled tarts, pulling up with a spoon to create peaks. Toast meringue with a kitchen torch or in a 400˚ oven for about 8–10 minutes.
Recipe Notes
Nutrition Facts
Baking a Moment
Amount Per Serving
Calories 505Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Saturated Fat 22g110%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 161mg54%
Sodium 529mg22%
Total Carbohydrates 45g15%
Dietary Fiber 2g8%
Sugars 27g
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.