Pumpkin Pecan Tartsdesserts ----FILLING---- 1/2 cup milk 1/2 cup light cream 2 each eggs 1 1/2 cup pureed pumpkin 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon allspice 1 teaspoon vanilla 24 each unbaked tart shells ----TOPPING---- 1 cup chopped pecans 2/3 cup brown sugar 3 tablespoon butter, melted 1 whipped cream for garnish 1 pecan halves for garnish Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool. For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves. Source: The Harrowsmith Cookbook, Volume Three -- ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101) ======================================================= =================== BBS: DomTech OS/2 Date: 12-05-93 (15:11) Number: 232 From: HELEN FLEISCHER Refer#: NONE To: EARL SHELSBY Recvd: NO Subj: Re: Brown eggs vs. white Conf: (6) Cooking |
