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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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With these ingredients I can't believe they wouldn't be delicious. Have not tried yet. Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1/2 cup sugar |
1 teaspoon cinnamon |
1 teaspoon ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon nutmeg |
1/2 cup unsalted butter, cut into small pieces |
1/4 cup molasses |
1 egg |
15 ounces pumpkin puree |
14 ounces sweetened condensed milk |
3 eggs, slightly beaten |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 cup heavy cream |
6 ounces semisweet chocolate, chopped |
Directions:
1. To make the crust, in a food processor, combine the 1st 7 ingredients. Pulse together. Add the butter & pulse until the mix resembles small crumbs. add the molasses & egg, then pulse until combined and a dough forms. Squeeze the dough into a round cake, then wrap in plastic wrap & refrigerate for 1 hour. Meanwhile, make the filling. In a medium bowl, combine the pumpkin, milk, 3 eggs, salt & spices & whisk until well combined. When the dough is ready, heat oven to 350. Spray 15 muffin cups with cooking spray. On a lightly floured surface, roll out the dough until 1/4 thick. Use a 4 round cookie cutter to cut out 15 rounds, rerolling & using 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 - 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 glaze, in a medium bowl microwave the cream until boiling- about 1 - 2 minutes. Add the chocolate to the bowl & let sit for 2 minutes. Stir with a wooden spoon until the mix is homogenous & shiny. Pour the glae 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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