Shelly's Recipe

CHOCOLATE TARTLETS FILLED WITH PUMPKIN CHIFFON

Category: Tarts

Pumpkin Chiffon
3/4 cup pumpkin puree
1/4 cup light brown sugar
1/8 tsp salt
1/2 tsp pumpkin pie spice
2 eggs, well beaten
1/2 cup heavy whipping cream

Garnish
Whipped cream
Mini chocolate chips

Combine filling ingredients except whipping cream in a saucepan. Mix and cook over low heat, stirring constantly until it thickens. Remove from heat. Cover and chill. Beat whipping cream until thick and fluffy. Pack mixture into a large pastry bat and pip into chocolate tart shells. Garnish with whipped cream and mini chocolate chips.

Chocolate tartlets
8 oz semi-sweet baking chocolate
1 tbsp shortening

In a double-boiler, heat chocolate and shortening, stirring constantly until chocolate is melted and mixture is smooth. Place small paper liners in a miniature muffin pan. Spoon about 2 tsp chocolate mixture into each cup and spread evenly with the back of a spoon over the bottom and up sides of the cups. Freeze until firm, about 2 hours. Makes about 4 dozen tartlets.