Appetizer: Mini Pumpkin Tarts

Appetizer: Mini Pumpkin Tarts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Topping

  • ¼

    cup all-purpose flour

  • ¼

    cup firmly packed brown sugar

  • ¼

    cup finely chopped pecans

  • 2

    tablespoons Land O Lakes® Butter, softened

  • Crust

  • ¾

    cup Land O Lakes® Butter, softened

  • 2

    (3-ounce) packages cream cheese, softened

  • cups all-purpose flour

  • Filling

  • 1

    (14-ounce) can sweetened condensed milk

  • cups canned pumpkin

  • 1

    Land O Lakes® All-Natural Egg

  • 1

    teaspoon pumpkin pie spice*

  • Garnish

  • Whipped cream, if desired

Directions

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs. Set aside. Combine 3/4 cup butter and cream cheese in medium bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups. Combine all filling ingredients in large bowl; beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping. Bake for 25 to 28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack. Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated. *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves. Recipe Tip: Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.


Nutrition

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