Maple Pumpkin Tarts
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: Under an hour
2 1/2 cups pumpkin puree (not pie filling)
4 eggs
1 1/2 cups demerara sugar
2 tbsp cornstarch
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp black pepper
1 1/2 cups whipping cream
1/2 cup maple syrup
24 tart shells
Whipped cream, pecans (opt.)
4 eggs
1 1/2 cups demerara sugar
2 tbsp cornstarch
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp black pepper
1 1/2 cups whipping cream
1/2 cup maple syrup
24 tart shells
Whipped cream, pecans (opt.)
Preheat oven to 350F. Blend all ingredients (except tart shells, whipped cream and pecans) in a food processor with an "S" blade (or mixer with a whisk attachment) until completely smooth. Pour mixture into the tart shells and bake for about 15 minutes, or until the centres just start to puff up, the crust is golden and a knife inserted in the filling comes out clean. Let cool and top with whipped cream or pecans, if desired. Yield: 24 tarts
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