PUMPKIN TARTLETS
Categories Dessert Freeze/Chill Christmas Thanksgiving Quick & Easy
Yield 48 tartlets
Number Of Ingredients 13
Steps:
- Spray 2 - 24 count mini muffin trays with non-stick cooking spray. Soften gelatin by combining it with 2 tablespoon cold water, mix together with a fork and set aside. Heat cream until just before a simmer. Remove from heat and whisk in soften gelatin. Set aside and let cool to room temp. In a standing mix beat cream cheese until smooth. Add brown sugar, 2 teaspoons pumpkin pie spice, salt, and vanilla. Scrap down the side of the bowl with a rubber spatula. Add sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slow drizzle in heavy cream. Evenly divide the pumpkin filling among the 2 muffin tins, about 11/2 tablespoons per tin. Once all the cups are filled place a ginger snap cookie onto pumpkin filling in each tin. Cover with plastic wrap and refrigerator for 2 hours or until set. To remove place some hot water in a sheet tray. Place the muffin tins in the hot water for 30 seconds. Place a clean sheet on top of the muffin and invert. Carefully lift the muffin tray up to release the tarts. Place on serving platter with a small dollop of whipped cream In a chilled bowl combine cream, powdered sugar and remaining 1/2 teaspoon pumpkin pie spice. Mix with a hand mixer until stiff peaks. Put a teaspoon dollop of whipped cream on top of each tart before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love