Preheat oven to 350 degrees F. Using a stand mixer or large bowl and hand mixer, combine butter, egg and cake mix on low speed until mixture is thick and crumbly. Cut or weigh the dough into 6 equal pieces. Press each dough piece into each mini tart mold, pressing the dough into the bottom and sides in a thick, even layer. Chill for 10 minutes in the freezer.
Bake tart molds for 15-17 minutes, or until edges are crispy and middle is slightly firm to the touch.
To make the filling, put mascarpone cheese in the bowl of an electric mixer and mix on low speed until smooth and creamy. Add coconut condensed milk and pumpkin and mix until fully incorporated. Add maple syrup, spices and salt.
Transfer filling to a small pot and bring to a boil stirring constantly, whisking out any lumps until thick and creamy. Remove from heat and let cool.
Fill cooled tartlet shells just below the edge with pumpkin filling and refrigerate for 2-3 hours until the filling is completely set.
Once ready to serve, beat heavy cream and powdered sugar in medium bowl with the whisk attachment on high speed until stiff peaks form. Top with a small dollop of whipped cream and dust with a little cinnamon. Dig in!
Leave a comment