Pumpkin Cream Tarts with Candied Cranberries

Pumpkin Cream Tarts with Candied Cranberries

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Pumpkin Cream Tarts with Candied Cranberries"

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"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

Ingredients

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3 cups gingersnap cookie crumbs
2 tablespoons Cinnamon
1 1/2 sticks unsalted butter; melted
2 3/4 cups Sugar
1 cup fresh cranberries
1/2 cup milk
1 teaspoon Unflavored gelatin
1 cup pureed pumpkin
2 tablespoons brandy or Cognac
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cloves
4 large Egg yolks
1 cup heavy cream; whipped to stiff peaks

Original recipe makes 8

Servings  

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

Notes

Based on individual serving.

Calories: 428

Total Fat: 24.9 g

Cholesterol: 173 mg

Sodium: 177 mg

Carbohydrates: 46 g

Fiber: 3 g

Protein: 5.5 g

Credits

Added on Award Medal

I used one large pie shell instead of mini tartlets, and made cinnamon sugar hearts out of fried wanton wrappers for a garnish. It was delicious! photo by kitchenlove kitchenlove

Calories Per Serving: 1628 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 5 years ago
Based on individual serving. Calories: 428 Total Fat: 24.9 g Cholesterol: 173 mg Sodium: 177 mg Carbohydrates: 46 g Fiber: 3 g Protein: 5.5 g [I posted this recipe.]
dale1shell 8 years ago
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