FutureKelley
11-21-2009, 12:39 PM
I wanted to share this recipe that was in the local newspaper. I'm planning on trying these for thanksgiving... they look and sound delicious!
Crust:
2 c. all purpose flour
1 tsp salt
1/2 c. sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 c. unsalted butter, cut into small pieces
1/4 molasses
1 egg
Filling:
15 ounce can of pumpkin puree
14 ounce can of sweetend condensed milk
3 eggs, lightly beaten
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp cinnamon
1 tsp ground ginger
Glaze:
1/2 c. heavy cream
6 ounces semi-sweet chocolate, chopped
To make crust, in a food processor combine flour, salt, sugar, cinnamon, ginger, cloves, and nutmeg. Pulse together. Add butter and pulse until the mixture resembles small crumbs. Add molasses and egg, pulse until dough forms. Wrap in plastic and refrigerate for 1 hour. Meanwhile, combine all filling ingredients in medium bowl and wisk together.
Preheat oven to 350*F. Taken muffin pans (you need a total of 15 muffins cups) and spray with cooking spray. On lightly floured surface, roll out dough until 1/4 in thick. Use 4 in round cookie cutter to cut out 15 rounds.
Gently press a round into each muffin cup. Divide filling between cups, then bake until centers have set up, about 15-20 minutes. Let cool then run a knife around outside of crust to loosen, then remove from pans.
To make glaze, in a medium bowl microwave the cream until boiling, about 1-2 minutes. Add chocolate and let sit for 2 minutes, then stir until mixed. Pour glaze over each of the tartlets. Let firm in refridgerator, then serve at room temperature.
Crust:
2 c. all purpose flour
1 tsp salt
1/2 c. sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 c. unsalted butter, cut into small pieces
1/4 molasses
1 egg
Filling:
15 ounce can of pumpkin puree
14 ounce can of sweetend condensed milk
3 eggs, lightly beaten
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp cinnamon
1 tsp ground ginger
Glaze:
1/2 c. heavy cream
6 ounces semi-sweet chocolate, chopped
To make crust, in a food processor combine flour, salt, sugar, cinnamon, ginger, cloves, and nutmeg. Pulse together. Add butter and pulse until the mixture resembles small crumbs. Add molasses and egg, pulse until dough forms. Wrap in plastic and refrigerate for 1 hour. Meanwhile, combine all filling ingredients in medium bowl and wisk together.
Preheat oven to 350*F. Taken muffin pans (you need a total of 15 muffins cups) and spray with cooking spray. On lightly floured surface, roll out dough until 1/4 in thick. Use 4 in round cookie cutter to cut out 15 rounds.
Gently press a round into each muffin cup. Divide filling between cups, then bake until centers have set up, about 15-20 minutes. Let cool then run a knife around outside of crust to loosen, then remove from pans.
To make glaze, in a medium bowl microwave the cream until boiling, about 1-2 minutes. Add chocolate and let sit for 2 minutes, then stir until mixed. Pour glaze over each of the tartlets. Let firm in refridgerator, then serve at room temperature.