Whipped Cream Almond Toffee For Pumpkin Tart Food
PUMPKIN WHIPPED CREAM
Make and share this Pumpkin Whipped Cream recipe from Food.com.
Provided by aj McPieguy
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Beat cream with sugar until soft peaks form.
- Add vanilla, spices and pumpkin puree.
- Beat to stiff peaks, about 1 to 2 minutes longer.
PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, corn syrup, nutmeg, allspice, ginger, clove, cinnamon, pumpkin puree, pecan, crescent dough, cream cheese, whipping cream, vanilla extract, salt
Provided by SpongeTowels
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
- Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
- While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
- Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.
Nutrition Facts : Calories 633 calories, Carbohydrate 45 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
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- Prepare your pie crust dough using the recipe on my blog. Preheat oven to 350°F. Roll the dough on a lightly floured surface. You will need it to be 2 inches wider than your 9-inch tart pan with removable bottom. Gently place in pan, pressing down and up the edges. Remove any overlap, reserving dough. Set aside.
- In a large bowl, whisk together all of the pie filling ingredients until smooth. Pour into tart crust. (Note: you will have a little extra filling which you can bake in a muffin pan with the extra pie dough, if desired. It will take less time to bake than the tart.) Bake for 70 minutes. Let cool. Refrigerate for 8 hours or overnight.
- Cook light brown sugar and 4 tablespoons butter in a small skillet over medium, stirring constantly, until bubbly. Add pecans and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
- Beat heavy cream and 1/4 teaspoon pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top chilled tart with whipped cream, sprinkle with toffee.
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