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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found a similar recipe in a women's magazine but it called for 1 cup of pumpkin puree. I never know what I am supposed to do with the rest of the can! So I modified the recipe. They are cooking in my oven as I type and I do not want to lose the recipe. Ingredients:
2 (255 g) packages frozen tart shells |
4 tablespoons skor english toffee bits |
4 tablespoons chocolate shavings |
1 (16 ounce) can pumpkin puree |
2/3 cup brown sugar |
1/2 cup sour cream |
2 tablespoons milk |
4 eggs |
1 teaspoon vanilla |
1 tablespoon maple syrup |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
24 pecan halves |
Directions:
1. Preheat oven to 375°F.
2. Place the frozen tart shells on two baking sheets. Place 1/2 tsp of skor bits in each tart shell. Place 1/2 tsp chocolate shavings in each shell.
3. In a bowl combine remaining ingredients mix with whisk. Pour into each tart shell (they will be very full).
4. Top each tart with a pecan half.
5. Bake for twenty minutes switching the baking sheets halfway through.
6. Keeps for a couple of days in a sealed container and also freezes well.
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