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Pumpkin Pudding Tarts Recipe

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This recipe for Pumpkin Pudding Tarts, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1 stick cold unsalted butter, cut into small pieces
1 1/2 cups plus 2 tbsp. 2% milk
1 egg yolk
vegetable spray
1 box (1 1/3 oz.)instant vanilla pudding
1 1/3 cups canned pumpkin
1/2 cup heavy cream
1 tbsp. superfine sugar
1 tbsp. vanilla extract
12 decorative pumpkin candies

In a medium bowl, mix flour, sugar, and salt. Using a pastry blender or your fingers, cut in butter until the mixture resembles small peas. In a small bowl, combine 2 tbsp. milk and egg yolk. Add to flour mixture and stir until dough holds together. (Alternatively, combine flour, sugar, and salt in a food processor. With machine running, add butter and pulse until mixture forms coarse crumbs. Beat 2 tbsp. milk with egg and pour into the feed tube with machine running. Stop as soon as mixture leaves the sides of bowl.) Gather dough in a ball, roll into a 12" log. wrap in wax paper, and chill for 30 minutes. Meanwhile, preheat oven to 375. Slice dough into 12 pieces. Spray two 1/2" muffin cups with vegetable oil. Press dough, covering the bottom and sides of each cup. Prick the bottoms of dough with a fork. Bake for 12-15 minutes, until golden. Allow to cool completely before filling. To make filling, combine pudding mix, milk and canned pumpkin in a large bowl. Beat with an electric mixer or whisk for 1-2 minutes. Spoon mixture into prepared crust almost to the top. Refrigerate for an hour. In a medium bowl, combine heavy cream, sugar and vanilla. Beat with mixer until soft peaks form, 1-2 minutes. Remove tray from refrigerator, and top tarts with a tablespoon of whipped cream. Top with a pumpkin candy.




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