PETITE PUMPKIN TOFFEE TARTS
Tiny perfect pumpkin tarts. A wonderful addition to your dainty tray.You will always find room for one of theses mini pumkin pies. An old favorite recipe.
Provided by Dotty2
Categories Dessert
Time 35m
Yield 36 tarts
Number Of Ingredients 9
Steps:
- Arrange oven racks in top and bottom thirds of oven.
- preheat oven to 375°F.
- Place tart shells on 2 large baking sheet leaving a bit of space between them.
- thaw at room temperature for 10 minutes.
- Meanwhile finely chop skor bars and place a teaspoon into each shell.
- In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
- Fill shells nearly to the top and place a peacan half on each.
- Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
- Serve warm or cool .
- If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
- Also delicious served with ice cream.
Nutrition Facts : Calories 45.7, Fat 3, SaturatedFat 1.2, Cholesterol 15.7, Sodium 15.7, Carbohydrate 4.5, Fiber 0.2, Sugar 4, Protein 0.7
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