PUMPKIN TARTLETS WITH BRULEED MARSHMALLOWS
Provided by Valerie Bertinelli
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 375 degrees F.
- Pulse the flour, granulated sugar and salt in a food processor until mixed. Drizzle in the butter and 1/4 cup water and pulse until all the flour is moistened and the mixture looks crumbly. Turn the dough out onto a surface and knead it with your hands until it just comes together. Divide the mixture evenly into 12 balls. Put 1 dough ball into each cup in a nonstick muffin pan, then press the dough into the bottoms and up the sides of the cups, trying to keep the thickness as even as possible. Refrigerate the muffin pan until the dough is firm, about 30 minutes.
- For the filling: Whisk the pumpkin puree, half-and-half, brown sugar, cinnamon, ginger, salt, allspice and egg together in a large bowl until smooth.
- Fill the dough-lined muffin cups about two-thirds full with the pumpkin puree, then bake until the crust is light golden brown and the custard is set, about 35 minutes. Cool the tartlets in the pan for 15 minutes, then carefully remove each tartlet with an offset spatula. Finish cooling the tartlets completely on a rack.
- Top each tartlet with 5 or 6 mini marshmallows and lightly toast them with a creme brulee torch. (If you do not have a torch, you can set the tartlets on a baking pan and toast them under the oven broiler.
CARAMEL-PUMPKIN MOUSSE TART
Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
- Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
- Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
- Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
- Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PUMPKIN TARTLETS
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN TARTLETS
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pecan Tartlets and Gingery Cranberry-Pear Tartlets.
Provided by Carole Walter
Categories Dessert
Yield Yields 12 tartlets.
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and heat the oven to 375°F.
- Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.
- If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper's narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don't have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.
- Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.
- Put all the remaining ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don't overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups.
- Bake until the pastry is golden brown, 30 to 35 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they're firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.
Nutrition Facts : Calories 130 kcal, Fat 80 kcal, SaturatedFat 5 g, TransFat 8 g, Carbohydrate 13 g, Fiber 1 g, Protein 2 g, Cholesterol 50 mg, Sodium 50 mg, UnsaturatedFat 2 g
PUMPKIN TARTS
Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.
Provided by Cookie Queen
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 48
Number Of Ingredients 19
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.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g
PUMPKIN TARTLETS
Provided by Sandra Lee
Categories dessert
Time 2h25m
Yield about 48 tartlets
Number Of Ingredients 15
Steps:
- Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
- Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
- Set aside.
- Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
- In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
- Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
- To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
- In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.
PUMPKIN TARTS
you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!
Provided by spiritussancto
Categories Tarts
Time 45m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 8
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.
PECAN PUMPKIN TARTLETS
These have great stage presence! Just as cute as can be! They are as easy as they are cute so make extra, they are delicious! Cook time includes the cooling time.
Provided by R.Lynn
Categories Tarts
Time 1h
Yield 24 Tartlets, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
- In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
- Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.
Nutrition Facts : Calories 111, Fat 6.2, SaturatedFat 2, Cholesterol 9.3, Sodium 154.8, Carbohydrate 12.6, Fiber 0.5, Sugar 3.9, Protein 1.2
PUMPKIN SPICE TARTLETS
Treat your family and friends to these Pumpkin Spice Tartlets. These Pumpkin Spice Tartlets are the perfect fall treat-or the perfect anytime treat!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 10m
Yield 15 servings, 2 tartlets each
Number Of Ingredients 5
Steps:
- Beat pudding and milk in medium bowl with whisk 2 min.; spoon into phyllo shells.
- Top with COOL WHIP.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.0181 mg, Sodium 130 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 2 g
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