Pumpkin Pecan Tarts
Delicious.
Ingredients
Filling | |||
½ | cup |
milk
|
|
½ | cup |
light cream (half&half)
|
|
2 | large |
eggs
|
|
1 ½ | cups |
canne pumpkin purée
|
|
⅔ | cup |
brown sugar
|
* |
1 | teaspoon |
cinnamon
|
|
½ | teaspoon |
salt
|
|
½ | teaspoon |
ginger
|
* |
½ | teaspoon |
cloves
|
|
½ | teaspoon |
allspice
|
* |
1 | teaspoon |
vanilla extract
|
|
24 | each |
tart shells
unbaked |
* |
Topping | |||
1 | cup |
pecans
chopped |
|
⅔ | cup |
brown sugar
|
* |
3 | tablespoons |
butter
melted |
|
1 | x |
whipped cream
for garnish |
* |
1 | x |
pecan halves
for garnish |
* |
Directions
Place all filling ingredients in blender or food processor and blend for 2 minutes.
Pour into tart shells and bake at 425F for 15 minutes.
Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.
Let tarts cool.
For topping: Mix nuts and sugar.
Stir in butter until mixture is uniformly moist.
Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
Nutrition Facts
Serving Size 36g (1.3 oz)