Decadently rich, thin slices of these little tarts are all that you need, with flavored whipped cream or ice cream, of course.
For the tarts:Preheat the oven to 350 degrees.
Roll the pie dough into six 4-inch circles and line the mini tart pans; crimp the edges. Place pans on baking sheets for ease in removing tarts from oven.
In a medium bowl, beat the eggs, pumpkin purée, sugars, corn syrup, butter, flour, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour the mixture into the prepared pie crusts. Sprinkle the pecans over top. Bake on the middle rack of the oven for 35-40 minutes until the center is set. Cool for at least 1 hour before slicing; refrigerate until ready to serve.
For the topping:
Beat the cream with powdered sugar, vanilla extract, and bourbon or rum until stiff peaks form.* Chill until ready to serve.
Serves 6
*Note: To test, hold your whisk straight up in the air. If the cream curls over and forms a firm hook, you are done.
Adapted from "Small Sweet Treats" by Marguerite Marceau Henderson (Gibbs Smith, 2011)
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