“Tea Time” Pumpkin Mousse Tartlets

PicMonkey CollageGood Morning Sunshine…..

Well the sun is starting to edge its head up over the ridge…..The weather here in Northeast Pennsylvania has been very cooperative the last few weeks, we had a bit of snow but not enough to wake up the shovel which i sound asleep on the deck! If it’s up to me, he can sleep all winter! Yesterday we had a beautiful red fox, lingering up on the hill under the Birches, no doubt hoping for a free meal…..Bradford the Bear – you remember him? well, he seems to have finally realized it way past his bedtime and has hopfully found a nice warm den to cuddle up in till the Tulips come up! So, what to do on a lovely morning? hmmmm…..need to bake something!

I’ve been meaning to make the Pumpkin Mousse Tartlets that have been yelling my name since Thanksgiving…..They are presiding on the cover of one of my favorite magazines – Tea Time…… Yes I am one of those that still reads a magazine and a hardcover book!  No I-pad for me!

There is something about holding a book in my hand and turning that page when your reading a great mystery or the beautiful photography in a favorite magazine……the smell of it! Nope, this girl will never give up her library card nor her subscriptions!

Now, the tartlets were quick and easy to make, I used a bit more vanilla in the whip cream…..but all in all a nice dessert….the Marscopone cheese gives it a silky texture, less like pumpkin pie……more like mousse…..

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Recipe: (Tea Time Magazine/Oct. 2014)


36 crisp gingersnap cookies
5 tablespoons salted butter, melted
¼ cup sugar
1 (15-ounce) can pumpkin
½ cup plus 2 tablespoons confectioners’ sugar
2 tablespoons heavy whipping cream
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ teaspoon vanilla extract
¼ cup mascarpone cheese
1 recipe Sweetened Whipped Cream (recipe follows)
Garnish: ground nutmeg

Preheat oven to 350°.
In the work bowl of a food processor, process cookies until finely ground.
In a medium bowl, combine cookie crumbs, melted butter, and sugar, stirring to blend. Divide crumb mixture evenly among 8 (4-inch) round tartlet pans with removable bottoms, pressing crumb mixture firmly into bottoms and up sides of pans.
Bake until crisp, approximately 13 minutes. Let cool completely.
In a medium sauté pan, combine pumpkin, confectioners’ sugar, cream, ginger, cinnamon, allspice, salt, and nutmeg. Bring to a simmer over low heat, stirring frequently. Cook for 5 minutes to mellow spices. Add vanilla extract, stirring well. Let pumpkin mixture cool completely.
Add mascarpone cheese to pumpkin mixture, whisking to combine. Divide mixture evenly among prepared tartlet shells. Refrigerate until cold, approximately 4 hours.
Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative rosette onto each tartlet.
Garnish each tartlet with a sprinkle of ground nutmeg, if desired.

• Crusts can be made a day in advance and stored at room temperature in an airtight container. Pumpkin mousse can be made a day in advance and refrigerated in a covered container.

Sweetened Whipped Cream
Yield: 1½ cups • Preparation: 5 minutes

1 cup cold heavy whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract

In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until stiff peaks form.
Refrigerate until needed.

• Whipped cream can be made earlier in the day and refrigerated in a covered container until needed

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