Filled with rich spices and topped with Sweetened Whipped Cream, these Pumpkin Mousse Tartlets will be the star of your afternoon tea.
Pumpkin Mousse Tartlets
2015-11-20 04:04:38
Yield: 8 tartlets • Preparation: 35 minutes • Bake: 13 minutes • Cool: 30 minutes • Refrigerate: 4 hours
Ingredients
- 36 crisp gingersnap cookies
- 5 tablespoons salted butter, melted
- ÂĽ cup sugar
- 1 (15-ounce) can pumpkin
- ½ cup plus 2 tablespoons confectioners’ sugar
- 2 tablespoons heavy whipping cream
- Âľ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ÂĽ teaspoon ground allspice
- ÂĽ teaspoon salt
- â…› teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ÂĽ cup mascarpone cheese
- 1 recipe Sweetened Whipped Cream (recipe follows)
- Garnish: ground nutmeg
Instructions
- Preheat oven to 350°.
- In the work bowl of a food processor, process cookies until finely ground.
- In a medium bowl, combine cookie crumbs, melted butter, and sugar, stirring to blend. Divide crumb mixture evenly among 8 (4-inch) round tartlet pans with removable bottoms, pressing crumb mixture firmly into bottoms and up sides of pans.
- Bake until crisp, approximately 13 minutes. Let cool completely.
- In a medium sauté pan, combine pumpkin, confectioners’ sugar, cream, ginger, cinnamon, allspice, salt, and nutmeg. Bring to a simmer over low heat, stirring frequently. Cook for 5 minutes to mellow spices. Add vanilla extract, stirring well. Let pumpkin mixture cool completely.
- Add mascarpone cheese to pumpkin mixture, whisking to combine. Divide mixture evenly among prepared tartlet shells. Refrigerate until cold, approximately 4 hours.
- Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative rosette onto each tartlet.
- Garnish each tartlet with a sprinkle of ground nutmeg, if desired.
Notes
- Crusts can be made a day in advance and stored at room temperature in an airtight container.
- Pumpkin mousse can be made a day in advance and refrigerated in a covered container.
Victoria https://www.victoriamag.com/
Sweetened Whipped Cream
2015-11-20 04:05:46
Yield: 1½ cups • Preparation: 5 minutes
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until stiff peaks form.
- Refrigerate until needed.
Notes
- Whipped cream can be made earlier in the day and refrigerated in a covered container until needed.
Victoria https://www.victoriamag.com/
