Best 4 Pumpkin Tartlets Recipes

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

PUMPKIN TARTLETS WITH BRULEED MARSHMALLOWS

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Pulse the flour, granulated sugar and salt in a food processor until mixed. Drizzle in the butter and 1/4 cup water and pulse until all the flour is moistened and the mixture looks crumbly. Turn the dough out onto a surface and knead it with your hands until it just comes together. Divide the mixture evenly into 12 balls. Put 1 dough ball into each cup in a nonstick muffin pan, then press the dough into the bottoms and up the sides of the cups, trying to keep the thickness as even as possible. Refrigerate the muffin pan until the dough is firm, about 30 minutes.
• For the filling: Whisk the pumpkin puree, half-and-half, brown sugar, cinnamon, ginger, salt, allspice and egg together in a large bowl until smooth.
• Fill the dough-lined muffin cups about two-thirds full with the pumpkin puree, then bake until the crust is light golden brown and the custard is set, about 35 minutes. Cool the tartlets in the pan for 15 minutes, then carefully remove each tartlet with an offset spatula. Finish cooling the tartlets completely on a rack.
• Top each tartlet with 5 or 6 mini marshmallows and lightly toast them with a creme brulee torch. (If you do not have a torch, you can set the tartlets on a baking pan and toast them under the oven broiler.

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST

Steps:

• Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

PUMPKIN TARTLETS

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.