Pumpkin Mousse Tartlets

Pumpkin Mousse Tartlets Recipe

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
Yield: 8 tartlets • Preparation: 35 minutes • Bake: 13 minutes • Cool: 30 minutes • Refrigerate: 4 hours
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  1. 36 crisp gingersnap cookies
  2. 5 tablespoons salted butter, melted
  3. ¼ cup sugar
  4. 1 (15-ounce) can pumpkin
  5. ½ cup plus 2 tablespoons confectioners’ sugar
  6. 2 tablespoons heavy whipping cream
  7. ¾ teaspoon ground ginger
  8. ½ teaspoon ground cinnamon
  9. ¼ teaspoon ground allspice
  10. ¼ teaspoon salt
  11. ⅛ teaspoon ground nutmeg
  12. ½ teaspoon vanilla extract
  13. ¼ cup mascarpone cheese
  14. 1 recipe Sweetened Whipped Cream (recipe follows)
  15. Garnish: ground nutmeg
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, process cookies until finely ground.
  3. 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.
  4. Bake until crisp, approximately 13 minutes. Let cool completely.
  5. 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.
  6. Add mascarpone cheese to pumpkin mixture, whisking to combine. Divide mixture evenly among prepared tartlet shells. Refrigerate until cold, approximately 4 hours.
  7. Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative rosette onto each tartlet.
  8. Garnish each tartlet with a sprinkle of ground nutmeg, if desired.
  1. Crusts can be made a day in advance and stored at room temperature in an airtight container.
  2. Pumpkin mousse can be made a day in advance and refrigerated in a covered container.
Victoria https://www.victoriamag.com/
Sweetened Whipped Cream
Yield: 1½ cups • Preparation: 5 minutes
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  1. 1 cup cold heavy whipping cream
  2. 2 tablespoons confectioners’ sugar
  3. ½ teaspoon vanilla extract
  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until stiff peaks form.
  2. Refrigerate until needed.
  1. Whipped cream can be made earlier in the day and refrigerated in a covered container until needed.
Victoria https://www.victoriamag.com/
From TeaTime September/October 2014

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