Pumpkin Tartlets
- Level: Intermediate
- Yield: about 48 tartlets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 110
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 16
- Sodium
- 73
- Total: 2 hr 25 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 5 min
Ingredients
Nonstick cooking spray
1 package powdered gelatin
2 tablespoons cold water
1/2 cup heavy cream
8 ounces cream cheese, at room temperature
3/4 cup brown sugar
2 1/2 teaspoons pumpkin pie spice, divided
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup sour cream
1/4 cup maple syrup
1 (15-ounce) can pumpkin pie filling
1 box gingersnap cookies
1 cup heavy cream
3 tablespoons powdered sugar
Directions
- 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.