"I've discovered that my own little postage stamp of native soil was worth writing about and that I would never live long enough to exhaust it."
- William Faulkner

Monday, October 26, 2009

hello there...

Let’s start another week, shall we?

First thing first – Timmy T and the Gators prevailed. BUT, it was a great game, and I think every fan at the game and watching from home is proud of the Bullies (and furious with the refs). Oh well, it was the best team in the country, and there’s always next week. Look out, Wildcats!

Sunday I helped to host a shower with yaya and Ms. Melita for bride-to-be Alexa. It was so fun to see the girls and watch her open gifts. Don’t you wish people just went to lovely stores and bought you great presents every day? I do.

And what’s a shower without a few Delicious Dishes? This is the first recipe I’ve had on my blog that I didn’t personally like. I don’t like pumpkin, but if you do, these are delightful (or so I’m told) and certainly cute. And cuteness counts.

No-bake Pumpkin Tarts

1 (16 oz.) can pumpkin (2 c.)
1 (13 oz.) can evaporated milk (1 2/3 c.)
1 (4 1/2 oz.) pkg. no-bake custard mix (I used no-bake ready-made cheesecake filling, and it worked beautifully)
2 egg yolks (save the whites for a delicious and healthy egg white omelet!)
1/4 c. brown sugar
1 1/4 tsp. pumpkin pie spice
12 baked tart shells or mini tart shells (recipe below)
Pecan halves or Cool Whip (for topping)

In saucepan, combine pumpkin, evaporated milk, custard mix, egg yolks, brown sugar and spice. Mix together thoroughly. Cook, stirring constantly, until mixture boils. Remove from heat; cover surface with waxed paper or clear plastic wrap. Cool 1 hour. pile into tart shells. Chill until set. Garnish with pecan halves or Cool Whip.

* I put some Cool Whip in a Ziploc bag and snipped one end off to make a piping bag. Then I piped the Cool Whip on top in a cute little swirl – really cute and totally worth the extra effort. This recipe makes a ton of filling. there's no need to double it unless you're making tons of tarts. If you end up with too much, though, it freezes pretty well, or you could make a big pie!

And what’s a mini tart without a mini shell? If you can’t find tartlet shells in your grocery stores (I couldn’t), these are very quick and easy to make. I recommend not skimping on the crust – generic just doesn’t cut it as well as the good stuff.

Mini Tart Shells

1 crust = about 14-16 mini shells, depending on size of cutter

Preheat oven to 425°F. Unroll prepared pie crust and lay flat on a cutting board. Using a 3 inch diameter cookie cutter (I used a glass that wasn’t quite 3” because I couldn’t find one), cut circles from the pie crust. Each pie crust should yield 10 circles. Combine dough scraps, roll flat, and cut the remaining 4 circles. Spray mini cupcake pan with nonstick cooking spray. Place each pie crust circle into a mini cupcake mold. Press the crust along the sides and bottom of the mold to form tartlets. Bake for 9 minutes, until edges become golden brown. Remove from the oven and cool for 10 minutes. (* If they come out puffy on the sides or bottom, just press the shells down gently while still in the pan until they’re they shape you want. If you wait until they’ve cooled, the shells will fall apart.) Fill each shell with desired filling and allow to rest at room temperature at least one hour. That’s it. Easy peasy, right?

I hope everyone has a great week! TTFN!


Anonymous said...

Those pumpkin tarts look GREAT!! And I want a detailed review when you finish your Jodi Picoult book. I wuv hew.

Miss you like Ferrero Rocher.


Kelly Kirk Smith said...

I am going to try these at Thanksgiving!

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