| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk |
| 1/2 |
c |
Light cream |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Pureed pumpkin |
| 2/3 |
c |
Brown sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Vanilla |
| 24 |
|
Unbaked tart shells |
| 1 |
c |
Chopped pecans |
| 2/3 |
c |
Brown sugar |
| 3 |
tb |
Butter, melted |
|
|
Whipped cream for garnish |
|
|
Pecan halves for garnish |
INSTRUCTIONS
FILLING
TOPPING
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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