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.
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Biruk Teka
[email protected]I'm not a huge fan of pumpkin, but these tartlets were surprisingly good. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Subhan Mughal
[email protected]These tartlets are so cute and delicious! I love the pumpkin filling and the flaky crust.
Maisie Woods
[email protected]I made these tartlets for a potluck and they were a huge success! Everyone loved them.
Amrita Chettri
[email protected]These pumpkin tartlets are the perfect fall dessert. They're easy to make and they're always a hit with my family and friends.
Zanele Shabalala
[email protected]I love these tartlets! They're so easy to make and they always turn out perfect. I've made them several times for parties and they're always a hit.
Matthew Castillo
[email protected]These tartlets were delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely make them again.
Chido Ahukanna
[email protected]I followed the recipe exactly and the tartlets turned out perfectly. The filling was smooth and creamy, and the crust was flaky and golden brown. I served them with a dollop of whipped cream and they were a hit with my family and friends.
Warraich Baba
[email protected]These tartlets were so easy to make and they turned out so beautiful! I used a mini muffin tin and they were the perfect size for a party. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Robin Jamy
[email protected]I'm not usually a fan of pumpkin desserts, but these tartlets were surprisingly delicious. The pumpkin filling was light and fluffy, and the crust was perfectly crispy. I would definitely recommend this recipe to anyone looking for a unique and tasty
Fajer Fajer
[email protected]These pumpkin tartlets were a hit at my Thanksgiving gathering! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making these again next year.