Pumpkin Cream Tarts with Candied Cranberries
hard but worth it"I loved it all. I boiled down the cranberry sauce pretty far, and added orange liqueur. It was yummy, but I would spend less time on the stove with it next time. It candied too much. But wasn't actually necessary for the recipe. I think the tartlets would look really cute. I just used a regular pie pan this time." - kitchenlove
Yield: 8 Ready in 45 minutes
favorite of 11 people 4 people want to try
|3 cupsgingersnap cookie crumbs|
|1 1/2 sticksunsalted butter; melted|
|2 3/4 cupsSugar|
|1 cupfresh cranberries|
|1 teaspoonUnflavored gelatin|
|1 cuppureed pumpkin|
|2 tablespoonsbrandy or Cognac|
|1/4 teaspoonGround nutmeg|
|1/4 teaspoonGround cloves|
|4 largeEgg yolks|
|1 cupheavy cream; whipped to stiff peaks|
Pumpkin Cream Tarts with Candied Cranberries Preparation
1. Make the tart shells: Preheat oven to 350 F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3 1/2-inch tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.
2. Make the cranberry topping: Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they just begin to soften. Remove cranberries with a slotted spoon to a small bowl and set aside. Reserve cranberry syrup for another use.
3. Make the filling: Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine the pumpkin puree, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and a thermometer reads 140 F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cool -- about 10 minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold
Based on individual serving.
Total Fat: 24.9 g
Cholesterol: 173 mg
Sodium: 177 mg
Carbohydrates: 46 g
Fiber: 3 g
Protein: 5.5 g
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