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Pumpkin Cream Tarts with Candied Cranberries Recipe

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This recipe for Pumpkin Cream Tarts with Candied Cranberries, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Living
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups gingersnap cookie crumbs
2 tablespoons cinnamon
1½ sticks unsalted butter
2¾ cups sugar
1 cup fresh cranberries
½ cup milk
1 teaspoon unflavored gelatin
1 cup puréed pumpkin
2 tablespoons brandy -or- Cognac
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 large egg yolks
1 cup heavy cream, whipped to stiff peaks

Directions:
Directions:
Make the tart shells: Preheat oven to 350º F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3½" tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.

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.

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, ¾ 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 140º 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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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