Hoffman Media


Creamy Pumpkin-Custard Tartlets

Creamy Pumpkin-Custard Tartlets

1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
1 large egg
1 tablespoon water
½ cup half-and-half
1½ cups canned pumpkin
1 cup firmly packed light brown sugar
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon vanilla extract
3 large egg yolks
1 (0.25-ounce) envelope unflavored gelatin
¼ cup cold water
¾ cup cold heavy whipping cream
¼ cup confectioners’ sugar
Garnish: sweetened whipped cream, grated chocolate, and fresh currants

• On a lightly floured surface, unroll 1 sheet piecrust. Using a floured rolling pin, roll out slightly. Using a 2-inch square cutter, cut 54 squares from piecrust. Using a paring knife, cut squares in half diagonally to yield 108 triangles. Set aside.
• Unroll remaining 1 sheet piecrust as before. Using a 2-inch round cutter, cut 12 circles from piecrust. Set aside.
• Preheat oven to 450°.
• Generously spray the cups of a standard-size muffin pan with cooking spray. Set aside.
• In a small bowl, combine egg and water, whisking well. Lightly brush triangles and circles with egg wash.
• Using 9 triangles per muffin cup, gently press triangles in an overlapping pattern around sides of prepared muffin pan, with long sides toward bottoms of cups. To create a continuous overlapping pattern, tuck the last triangle under the back of the first triangle where they touch.
• Place a circle in the bottom of each muffin cup, pressing gently to secure to triangles.
• Gently prick dough with a fork. Lightly brush dough with egg wash.
• Bake until light golden brown, approximately 6 minutes. Remove from oven. Cool completely on wire racks.
• Gently twist tartlet shells, and pull up slightly to remove from pan. Set aside.
• Meanwhile, in the top of a double boiler over simmering water, combine half-and-half, pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, and vanilla. Cook mixture over high heat, whisking often, until heated through, approximately 5 minutes.
• Meanwhile, in a small bowl, combine egg yolks, whisking well. Ladle approximately ½ cup hot pumpkin mixture into egg yolks, whisking constantly. Pour egg mixture into remaining hot pumpkin mixture, whisking to combine. Continue to cook, whisking constantly, until mixture begins to thicken, approximately 5 minutes. Remove from heat.
• Dissolve gelatin in cold water, and let sit for 5 minutes. Add dissolved gelatin to pumpkin mixture, whisking well. Refrigerate for 25 minutes.
• In a medium mixing bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until stiff peaks form. Add cream to pumpkin mixture, folding gently to combine. Refrigerate for 1 hour.
• Spoon mixture into prepared tartlet shells. Refrigerate for 1 hour.
• Garnish with sweetened whipped cream, grated chocolate, and fresh currants, if desired.

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