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Pumpkin Pecan Tarts

Courses: Dessert
Serves: 24 people

Recipe Ingredients

  Filling
1/2 cup 118mlMilk
1/2 cup 118mlLight cream
2   Eggs
1 1/2 cups 355mlPureed pumpkin
2/3 cup 106g / 3.7ozBrown sugar
1 teaspoon 5mlCinnamon
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGinger
1/2 teaspoon 2.5mlCloves
1/2 teaspoon 2.5mlAllspice
1 teaspoon 5mlVanilla
24   Unbaked tart shells
  Topping
1 cup 146g / 5.1ozChopped pecans
2/3 cup 106g / 3.7ozBrown sugar
3 tablespoons 45mlButter - melted
  Whipped cream for garnish
  Pecan halves for garnish

Recipe Instructions

Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool.

For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.

Source:
The Harrowsmith Cookbook, Volume Three

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