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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Helen Joyce
[email protected]I'm going to make these tartlets for my family this weekend. I'm sure they're going to love them.
J Visser
[email protected]I'm allergic to pumpkin, so I can't try these tartlets. But they look delicious!
Kristy Hearn
[email protected]These tartlets look really complicated to make. I'm not sure I have the skills to pull it off.
Ch Hassan
[email protected]I'm not sure about the combination of pumpkin and chocolate. I think I would prefer a more traditional pumpkin tartlet.
Sikci
[email protected]These tartlets look a bit too sweet for my taste, but they might be good with a dollop of whipped cream.
Rajeesh Nair
[email protected]I'm not a big fan of pumpkin pie, but I think I would like these tartlets. They look so cute and delicious.
Ershad Hossain
[email protected]Pumpkin tartlets are one of my favorite desserts. I love the combination of the pumpkin filling and the graham cracker crust.
Onywalgiu Phillemon
[email protected]I'm definitely going to make these for my next party. They look so easy to make and they're perfect for fall.
Qadeer Ahmad
[email protected]These tartlets look delicious! I can't wait to try them.
Ariah Lindsay
[email protected]I'm not sure what went wrong, but my tartlets turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Anas Mahervi
[email protected]These tartlets were a disaster! The crust was too thick and the filling was too watery. I would not recommend this recipe.
Nurun
[email protected]The filling was a bit runny, but the tartlets were still tasty. I think I would cook them for a few minutes longer next time.
jhx97
[email protected]These tartlets were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Juliana Todzia
[email protected]I'm not a huge fan of pumpkin pie, but these tartlets were surprisingly delicious. The filling was light and fluffy, and the crust was perfectly flaky. I would definitely make these again.
Carter Blevins
[email protected]These pumpkin tartlets are the perfect fall dessert. They are easy to make and always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Shaikl Bayo
[email protected]I made these tartlets for a bake sale and they were a huge success! They sold out in minutes. Everyone loved the combination of the pumpkin filling and the graham cracker crust. I will definitely be making these again.
Waleed Khattak456
[email protected]These pumpkin tartlets were a hit at my Thanksgiving gathering! They were so easy to make and turned out perfectly. The filling was creamy and flavorful, and the crust was flaky and delicious. I will definitely be making these again next year.