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Ingredients:
- 30 mini phyllo or fillo shells, thawed
- 1 1/2 cups half-and-half
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- dash salt
- 1 1/2 cups pumpkin puree
- 1/2 cup whipping cream
Preparation:
Butter a shallow 1 1/2-quart baking dish. Heat oven to 325°.Heat half-and-half over medium heat until it begins to simmer. Remove from heat and set aside.
In a mixing bowl, beat eggs with the sugars, spices, and salt. Stir in pumpkin puree and half-and-half.
Pour the pumpkin mixture into the prepared baking dish. Set dish in a larger shallow baking pan and set on oven rack near center of oven. Pour hot water into the larger pan to a depth of about 1 inch. Bake for about 45 to 55 minutes, or until custard is set and a knife inserted near the center comes out clean. Cool then spoon into the mini shells. Refrigerate until almost serving time.
Whip cream with 1 tablespoon of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a deorating bag for a fancier look. Keep chilled until ready to serve. Arrange on trays and pass around as a dessert.
Makes about 30 mini pumpkin tarts.
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