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Category: Tarts
Prep Time: Cook Time: Total Time:
3 cups gingersnap cookie crumbs
2 tbsp cinnamon
1 1/2 sticks unsalted butter
2 3/4 cups sugar
1 cup fresh cranberries
1/2 cup milk
1 tsp unflavored gelatin
1 cup pureed pumpkin
2 tbsp brandy or Cognac
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 large egg yolks
1 cup heavy cream, whipped to stiff peaks
Make the tart shells: Preheat oven to 350. 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.
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.
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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PUMPKIN CREAM TARTS WITH CANDIED CRANBERRIES
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Category: Tarts
Prep Time: Cook Time: Total Time:
3 cups gingersnap cookie crumbs
2 tbsp cinnamon
1 1/2 sticks unsalted butter
2 3/4 cups sugar
1 cup fresh cranberries
1/2 cup milk
1 tsp unflavored gelatin
1 cup pureed pumpkin
2 tbsp brandy or Cognac
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 large egg yolks
1 cup heavy cream, whipped to stiff peaks
Make the tart shells: Preheat oven to 350. 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.
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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