Ingredients Jump to Instructions ↓

  1. 3 cup(s) gingersnap cookie crumbs

  2. 2 tablespoon(s) cinnamon

  3. 1 1/2 stick(s) unsalted butter

  4. 2 3/4 cup(s) sugar

  5. 1 cup(s) fresh cranberries

  6. 1/2 cup(s) milk

  7. 1 teaspoon(s) unflavored gelatin

  8. 1 cup(s) pureed pumpkin

  9. 2 tablespoon(s) brandy or Cognac

  10. 1/4 teaspoon(s) ground nutmeg

  11. 1/4 teaspoon(s) ground cloves

  12. 4 large egg yolks

  13. 1 cup(s) heavy cream , whipped to stiff peaks

Instructions Jump to Ingredients ↑

  1. Make the tart shells: Preheat oven to 350 degrees F. 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.

  2. 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.

  3. 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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