This is more about the concept and assembly of the mini tarts. I just used standard pumpkin pie filling, and although I did make my crust you can most certainly use store-bought, as I often do. You can also just use canned whipped cream.
Notes
I think I would make the crust go to the top of the muffin tin next time, I felt the ratio of filling / crust erred on the side of too much crust. Otherwise, perfect for a buffet!
Instructions
2 - Used a flower shaped cookie cutter to make a pretty shape. Next time, I will have the crust go to the top of the tins.
4 - With the evaporated milk...
5 - ready to go.
6 - ladle into the muffin tin.
7 - variety of leaves...
8 - Cut some shapes from the dough.
9 - I used a toothpick to add detail.
10 - add the leaves once the pumpkin mixture has slightly baked.
11 - Coffee break.
12 - plated.
13 - whip the cream.
14 - top with the piped whipped cream and a candied pecan.
15 - on the dessert buffet.
16 - Close up.
17 - How I dealt with the leftover pumpkin pie filling...
18 - The result. Whipped cream a little melted—I wanted to assemble a prototype, but didn't wait for it to cool enough.
19 - Thanksgiving dessert table. Tartlets on the right.
20 - the finished pie.
SHARE THIS
Share
Pin
Comment