Pumpkin Cream Tarts With Candied Cranberries |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These no-fuss, pumpkin-filled tarts with cranberry topping make a memorable finish for your Thanksgiving dinner. From Country Living. Ingredients:
3 cups gingersnap cookie crumbs |
2 tablespoons cinnamon |
1 1/2 sticks unsalted butter |
2 3/4 cups sugar |
1 cup fresh cranberries |
1/2 cup milk |
1 teaspoon unflavored gelatin |
1 cup puréed pumpkin |
2 tablespoons brandy or cognac |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
4 large egg yolks |
1 cup heavy cream, whipped to stiff peaks |
Directions:
1. Make the tart shells: Preheat oven to 350 degrees F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3 1/2-inch tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.
2. Make the cranberry topping: Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they just begin to soften. Remove cranberries with a slotted spoon to a small bowl and set aside. Reserve cranberry syrup for another use.
3. Make the filling: Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine the pumpkin purée, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and a thermometer reads 140 degrees F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cool — about 10 minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold.
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