Pumpkin Tartlets Recipes

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 TARTLETS

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.

PUMPKIN TARTLETS

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.

PUMPKIN TARTLETS WITH BRULEED MARSHMALLOWS

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.

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 TARTLETS

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.

PECAN PUMPKIN TARTLETS

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.

CHOCOLATE-PUMPKIN TART

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
• Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
• In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
• Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

PUMPKIN TART WITH PECAN CRUST

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.