Pumpkin Tart With Shortbread Tart Shell Food

PUMPKIN TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
• Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
• Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
• Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

PUMPKIN TARTS

Steps:

• pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
• while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
• pour liquid filling into tart shells.
• bake at 375 for about 30 min or until set but not dry.

PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST

Steps:

• Preheat oven to 350°F.
• CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
• Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
• Add egg and cream, mixing on low speed til dough is just combined.
• Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
• Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
• FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
• Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
• Whisk in heavy cream and bourbon.
• STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
• Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
• Stir in the walnuts and crystallized ginger.
• ASSEMBLE THE TART.
• Unwrap dough and let it warm up until it is pliable (5-15 minutes).
• Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
• Pour the pumpkin mixture into the unbaked tart crust
• Scatter the struesel topping evenly over the pumpkin mixture.
• Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
• Let the tart cool for at least 2 hours before serving.
• Serve with lightly sweetend whip cream or with vanilla ice cream.

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup sugar and flour.
• Cut in butter until the mixture resembles course crumbs.
• Press into an ungreased 13' x 9" x 2" baking pan.
• In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
• Stir in milk.
• Pour over crust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees.
• Bake 50-55 minutes longer or until filling is set.
• Cool on a wire rack.
• Cover and refrigerate overnight.
• Cut into squares.
• Top with whipped cream and sprinkle with cinnamon if desired.

PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST

Steps:

• Set oven to 350°F.
• Set oven to second-lowest position.
• Butter an 8 x 8-inch baking pan.
• To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
• Press the mixture lightly into the prepared baking pan.
• Bake crust for 15 minutes, then remove from oven.
• Meanwhile prepare the filling.
• With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
• Add in eggs and beat well until combined.
• Add in the pumpkin puree, vanilla and melted butter; mix until combined.
• In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
• Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
• Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.