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Pumpkin-Spice Tartlets
Nb persons: 0
Yield: 6 (4 1/2") tartlets
Preparation time:
Total time:
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1 (3 oz.) pkg. | cream cheese, softened |
1/2 c. | sugar |
1 c. | pumpkin-pie filling |
1/4 tsp. | ground allspice |
1/4 tsp. | ground cloves |
1/4 tsp. | ground ginger |
1/4 tsp. | ground nutmeg |
1/8 tsp. | ground cardamom |
1/8 tsp. | ground cinnamon |
1 large | egg |
1 (5 oz.) can | evaporated milk |
2 Tb. | butter, melted |
1 recipe Chocolate Shortbread Tartlet Shells: | |
1 c. | all-purpose flour |
1/4 c. + 1 Tb. | unsweetened natural cocoa powder |
1/2 tsp. | ground cinnamon |
1/4 tsp. | salt |
1/2 c. + 2 Tb. | powdered sugar |
3/4 c. | butter, softened |
1/2 tsp. | vanilla extract |
Garnish: | chocolate curls |
In a medium bowl, beat cream cheese at high speed with an electric mixer until smooth, approximately 3 minutes. add sugar, beating until creamy. Add pumpkin-pie filling, spices, egg, evaporated milk, and butter, mixing until combined. Evenly divide mixture among tartlet shells. Bake until mixture is set (when only a small portion in the middle jiggles when gently shaken), approximately 15 minutes. Let cool for 15 minutes. Garnish with chocolate curls, if desired. Remove sides of tartlet pans and serve immediately. Store, covered, in refrigerator.
FOR THE TARTLET SHELLS: In the bowl of a food processor, combine flour, cocoa, cinnamon, salt and powdered sugar. Pulse until combined. Add butter and vanilla, pulsing until smooth. Shape mixture into a disk, wrap in plastic wrap, and refrigerate for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll dough to 1/4" thickness. Using a 6 1/2" round cutter, cut rounds from dougth. Press dough in bottom and up sdies of 6 (4 1/2") tartlet pans, trimming dough, if necessary. Place a square pice of parchment paper in each shell, letting corners hang over sides. Fill each shell with pie weights. Bake for approximately 15 minutes. Remove pie weights and parchment paper. Let cool for 15 minutes.
FOR CHOCOLATE CURLS: warm a square of semisweet chocolate in a microwave for a few seconds. Then shave the chocolate using a vegetable peeler. The resulting curls can be stored at room temperature until needed for garnish.
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