PUMPKIN TARTS
Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.
Provided by Cookie Queen
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
- To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
- Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
- Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
- Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g
PUMPKIN TARTLETS
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN TARTS
you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!
Provided by spiritussancto
Categories Tarts
Time 45m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
- while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
- pour liquid filling into tart shells.
- bake at 375 for about 30 min or until set but not dry.
PUMPKIN TARTLETS
Provided by Sandra Lee
Categories dessert
Time 2h25m
Yield about 48 tartlets
Number Of Ingredients 15
Steps:
- Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
- Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
- Set aside.
- Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
- In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
- Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
- To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
- In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
PUMPKIN TART WITH GINGERSNAP CRUST
Make and share this pumpkin tart with gingersnap crust recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
SAVORY PUMPKIN TART
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Provided by Melissa Clark
Categories dinner, appetizer, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
- To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
- The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
- On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
- Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
- Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 384 milligrams, Sugar 4 grams, TransFat 1 gram
NO-BAKE PUMPKIN TARTS
This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts.
Provided by pastawendy
Categories Dessert
Time 25m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients (except for tart shells) in a pot.
- Cook over medium heat, stirring regularly until it comes to a boil.
- Simmer for 5 to 10 minutes, stirring regularly.
- Pour into baked tart shells or pie crust.
- Allow to cool. Filling will set as it cools.
- Top with whipped cream or Cool Whip if you wish and serve.
PUMPKIN BAVARIAN CREAM TART
This is my Aunt's recipe for a delicious light pumpkin tart, perfect for Thanksgiving!
Provided by RMcKee
Categories Fruits and Vegetables Vegetables Squash
Time 3h40m
Yield 10
Number Of Ingredients 17
Steps:
- Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
- Pour the cold water into a small bowl and sprinkle gelatin over to soften.
- Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
- Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
- Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 28.5 g, Cholesterol 115 mg, Fat 17.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 7.9 g, Sodium 274.9 mg, Sugar 16.9 g
HARVEST PUMPKIN TARTS
Make and share this Harvest Pumpkin Tarts recipe from Food.com.
Provided by FLKeysJen
Categories Tarts
Time 28m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
- Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
- Cool and garnish as desired!
PUMPKIN LATTE CHEESECAKE TARTS
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
LIGHT AND SPICY PUMPKIN PIE TARTS
These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.
Provided by trishypie
Categories Tarts
Time 50m
Yield 36 tarts
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients gently with a spatula.
- Spoon batter into tart shells and place onto an ungreased cookie sheet.
- Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
- Remove immediately from cookie sheet onto cooling racks. Enjoy!
Nutrition Facts : Calories 296.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 13.3, Sodium 161.3, Carbohydrate 28.5, Fiber 0.8, Sugar 6.4, Protein 4.2
CHOCOLATE GANACHE PUMPKIN TART
I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious-with no gluten, eggs or dairy! -Chantale Michaud, Guelph, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.
Nutrition Facts : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.
More about "pumpkin tarts recipes"
MINI PUMPKIN TARTS RECIPE - LAND O'LAKES
From landolakes.com
3.9/5 (13)Calories 130 per servingServings 36
- Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
- Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
- Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
MINI PUMPKIN TARTS - CANADIAN LIVING
From canadianliving.com
CREAMY PUMPKIN TART WITH HOMEMADE CRUST | RUSTIC FAMILY ...
From rusticfamilyrecipes.com
EASY PUMPKIN TART - THE LITTLE EPICUREAN
From thelittleepicurean.com
EAGLE BRAND® | HEAVENLY HARVEST PUMPKIN TARTS
From eaglebrand.ca
CHOCOLATE PUMPKIN TART | COOKING TIPS | CELEBRITY CHEF ...
From foodmag.ca
PUMPKIN PIE TARTS - CHEF MICHAEL SMITH
From chefmichaelsmith.com
MINI PUMPKIN PIE TARTS WITH MERINGUE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
MINI PUMPKIN TARTS | PUMPKIN TARTS, FOOD, MINI PUMPKINS
From pinterest.ca
BEST PUMPKIN TART RECIPE - HOW TO MAKE PUMPKIN TART
From delish.com
SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST PUMPKIN CREME BRULEE TARTS RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
PUMPKIN PIE TART - DIMITRAS DISHES
From dimitrasdishes.com
PUMPKIN PIE TARTS - PUMPKIN TARTS - THE PERFECT ...
From delightfulemade.com
PUMPKIN TARTS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PUMPKIN PECAN TART RECIPE | FOOD & WINE
From foodandwine.com
SAVORY PUMPKIN TARTS - PROPER GOOD
From eatpropergood.com
FRESH PUMPKIN TARTLETS - READER'S DIGEST CANADA
From readersdigest.ca
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE ...
From allrecipes.com
PUMPKIN TARTS RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
PUMPKIN TARTLETS - RECIPE - FINECOOKING
From finecooking.com
EASY MINI PUMPKIN PIE TART RECIPE - MOMMY MOMENT
From mommymoment.ca
CARAMELISED ONION, FETA & ROAST PUMPKIN TART - BAKE PLAY SMILE
From bakeplaysmile.com
PETITE PUMPKIN TOFFEE TARTS - CHATELAINE
From chatelaine.com
PUMPKIN TART-RECIPES | EAT SMARTER USA
From eatsmarter.com
SPICED PUMPKIN & COFFEE TARTS | JAMIE OLIVER
From jamieoliver.com
VEGAN PUMPKIN TARTS (GLUTEN-FREE!) - DETOXINISTA
From detoxinista.com
PUMPKIN TOPPED TARTS - TWO-BITE
From twobite.ca
HEALTHY PUMPKIN TARTS | THANKSGIVING THURSDAY | BREWING ...
From brewinghappiness.com
PUMPKIN TART - ENJOY A DELICIOUS SOUTH AFRICAN SIDE DISH
From thesouthafrican.com
MINI PUMPKIN SPICE TARTS - ERREN'S KITCHEN
From errenskitchen.com
PUMPKIN PIE POP TARTS - RECIPES, PARTY FOOD, COOKING ...
From delish.com
PUMPKIN TART | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #pies-and-tarts #tarts #desserts #vegetables #easy #beginner-cook #potluck #fall #holiday-event #vegetarian #pies #food-processor-blender #dietary #halloween #seasonal #squash #taste-mood #sweet #to-go #equipment #small-appliance #number-of-servings
You'll also love