Petite pumpkin toffee tarts
4
- Prep Time10 mins
- Total Time30 mins
- Makes36 mini-tarts
© Royalty-Free/Masterfile
Even the most dedicated calorie counters will find room for one or two (okay, three) of our mini-pumpkin pies.
Ingredients
2 255-g pkgs frozen mini-tart shells, about 36
3 39-g bars Skor chocolates
1 cup unsweetened pumpkin purée
1/3 cup lightly packed brown sugar
1/4 cup 35% cream
2 eggs
1/2 tsp vanilla
1/2 tsp pumpkin pie spice, or 1/4 tsp each ginger, cinnamon and nutmeg
36 pecan halves, about 100-g pkg
Instructions
Arrange oven racks in top and bottom thirds of oven. Preheat to 375F (190C). Place tart shells on 2 large baking sheets, leaving a bit of space between them. Thaw at room temperature for 10 min.
Meanwhile, finely chop chocolate bars. Spoon 1 scant tsp (4 mL) into each shell. In a medium bowl, whisk pumpkin with sugar, cream, eggs, vanilla and pie spice until blended. Fill shells nearly to the top, then place a pecan half on each.
Bake sheets on separate racks. Rotate baking sheets between racks after 10 min. Then continue baking until filling is set, about 10 more min. Serve warm or cool on a rack. If making ahead, store in an airtight container in the refrigerator. They'll keep well for 2 days, or freeze up to 3 months.
Nutrition (per serving)
Calories 121, Protein 1g, Carbohydrates 11g, Fat 8g, Fibre 1g, Sodium 97mg.