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    You are in: Home / Recipes / Mini Pumpkin Tarts With Gingered White Chocolate Cream Recipe
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    Mini Pumpkin Tarts With Gingered White Chocolate Cream

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 50 mins

    3 hrs 30 mins

    20 mins

    Sheri-BDB's Note:

    This recipe is adopted from Mean Chef. I have not tried it, but will soon. Mean Chef says: These tiny tarts are a dressed-up version of pumpkin pie. Eliminating the traditional cinnamon and clove seasonings really lets the pumpkin's sweetness come through. And because you don't need a fork, these bite-sized morsels are perfect for a buffet-style party. Prep time estimate includes chilling time for the cream.

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    mini ta ...

    Units: US | Metric

    For the Gingered Cream

    For the crust

    For the filling


    1. 1
      Heat the whipping cream until scalding (do not boil), then add grated white chocolate and stir until the chocolate is melted.
    2. 2
      Add slice of ginger and refrigerate for at least 3 hours.
    3. 3
      Preheat over to 350 degrees.
    4. 4
      Make the crust: put flour, brown sugar& pine nuts in a food processor and pulse until nuts are ground into a powder.
    5. 5
      Add shortening and butter, pulse until mixture resembles a coarse meal.
    6. 6
      Add the ice water, a tablespoon at a time, until mixture begins to pull away from the sides of the food processor and form a ball.
    7. 7
      If you have a tart shaper, roll the dough into balls the size of a large marble, place one in each mini-muffin cup, and press with tart shaper to form crust.
    8. 8
      If you don't have a tart shaper, roll the dough out to about 1/4" thick and cut with a circular cookie cutter, then press the circles of dough into the tart pan.
    9. 9
      Mix the egg, pumpkin, brown sugar, evaporated milk, ginger& salt.
    10. 10
      Stir until combined.
    11. 11
      Fill the tart crusts with the pumpkin mixture.
    12. 12
      Bake at 350 for 20 minutes, or until pumpkin mixture is firm and crusts are a golden brown.
    13. 13
      Let cool in the pan for 15-20 minutes, then remove tarts and place them on a wire rack to finish cooling.
    14. 14
      Remove the slice of ginger from the whipped cream, whip cream until soft peaks form.
    15. 15
      Place a dollop of cream on each tart, and top with a tiny bit of minced candied ginger.

    Ratings & Reviews:


    Nutritional Facts for Mini Pumpkin Tarts With Gingered White Chocolate Cream

    Serving Size: 1 (1219 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.4
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 3.4 g
    Cholesterol 21.4 mg
    Sodium 48.1 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.2 g
    Sugars 3.7 g
    Protein 1.2 g

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