Pumpkin tartlets (Printable Version)
Velvety pumpkin mousse stuffed in crispy tartlet shells makes a great fall dessert to enjoy with friends.
# Ingredients You'll Need:
→ Shell
01 -
115 grams cold unsalted butter cut into cubes
02 -
125 grams plain flour
03 -
30 milliliters chilly water
04 -
50 grams white sugar
→ Pumpkin Mousse
05 -
25 grams white sugar
06 -
240 grams pumpkin puree, fresh or canned
07 -
1/4 teaspoon nutmeg ground
08 -
240 milliliters heavy cream
09 -
1 teaspoon cinnamon ground
# Detailed Preparation Steps:
01 -
Turn the oven to 175°C and let it warm up.
02 -
Put flour and half the sugar in a bowl. Toss in cold butter cubes and mix till crumbly.
03 -
Add cold water little by little till dough comes together. Roll it out and fit it in small tart pans. Poke holes in the base with a fork to stop puffing.
04 -
Pop shells in the oven for 15-20 minutes till they’re golden. Take them out and cool on a rack.
05 -
Whip cream till it stands up firm. Fold in pumpkin, cinnamon, nutmeg, and the rest of the sugar carefully till it’s all mixed.
06 -
Spoon the pumpkin mixture into cooled shells and smooth out the tops.
07 -
Chill the filled tartlets for at least an hour so they set up right before serving.
# Helpful Tips:
01 -
Use brown sugar instead of white for a richer taste. Try topping with cinnamon or whipped cream if you like. Keep tartlets in the fridge and eat within three days.