MuskogeePhoenix.com, Muskogee, OK

Phoenix Recipes

November 25, 2009

Dark Pumpkin Tartlets

Start to finish: 1 1/2 hours (45 minutes active) - Makes 15 tarts



For the crust:

2 cups all-purpose flour

1 teaspoon salt

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 cup (1 stick) unsalted butter, cut into small pieces

1/4 cup molasses

1 egg



For the filling:

15-ounce can pumpkin puree

14-ounce can sweetened condensed milk

3 eggs, lightly beaten

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1 teaspoon ground ginger



For the glaze:

1/2 cup heavy cream

6 ounces semisweet chocolate, chopped



Equipment:

2 standard muffin trays (you need a total of 15 muffin tin cups)



To make the crust, in a food processor combine the flour, salt, sugar, cinnamon, ginger, cloves and nutmeg.

Pulse together.

Add the butter and pulse until the mixture resembles small crumbs.

Add the molasses and egg, then pulse until combined and a dough forms.

Squeeze the dough into a round cake, then wrap in plastic and refrigerate for 1 hour.



Meanwhile, make the filling. In a medium bowl, combine all ingredients and whisk until well combined.



When the dough is ready, heat the oven to 350 F.

Spray 15 of the muffin cups with cooking spray.

On a lightly floured surface, roll out the dough until 1/4 inch thick.

Use a 4-inch round cookie cutter to cut out 15 rounds of dough, rerolling and using the scraps as needed.



Gently press a round into each muffin cup.

Divide the filling between the cups, then bake until the centers have set up, about 15 to 20 minutes.

Let cool.

Run a butter knife around the edges of the cups to loosen the tarts, then remove from the pans.



To make the glaze, in a medium microwave-safe bowl microwave the cream until boiling, about 1 to 2 minutes.

Add the chocolate to the bowl and let sit for 2 minutes.

Stir with a wooden spoon until the mixture is homogenous and shiny.



Pour the glaze over the top of each tartlet.

Let firm up in the refrigerator, then serve at room temperature.



Leftovers should be stored in the refrigerator.

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