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Pumpkin Pecan Tarts

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 118ml Milk

    2. 1/2 cup 118ml Light cream

    3. 2 Eggs

    4. 1 1/2 cups 355ml Pureed pumpkin

    5. 1 teaspoon 5ml Cinnamon

    6. 1/2 teaspoon 2 1/2ml Salt

    7. 1/2 teaspoon 2 1/2ml Ginger

    8. 1/2 teaspoon 2 1/2ml Cloves

    9. 1/2 teaspoon 2 1/2ml Allspice

    10. 1 teaspoon 5ml Vanilla

    11. 24 Unbaked tart shells Topping

    12. 1 cup 146g / 5.1oz Chopped pecans

    13. 2/3 cup 106g / 3.7oz Brown sugar

    14. 3 tablespoons 45ml Butter - melted Whipped cream for garnish Pecan halves for garnish

    Instructions Jump to Ingredients ↑

    1. 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.

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