Sorry for the delay in posting this – but here are the instructions for Taylor’s Pumpkin Puff Pastry Tarts from the last Hanson Livestream. The ingredients were on the Hanson.net blog and the videos of Taylor cooking can be found in the media section on Hanson.net if you’d like to follow along to make these for your upcoming holiday feast 🙂
Pumpkin Puff Pastry Tarts
Ingredients for Two Dozen Pumpkin Tarts
- Puff pastry (2 Package Pepperidge Farm, or other packaged pre made puff pastry)
- Eggs – 2
- Cinnamon – 1 Tablespoon
- Vanilla – 2 Tablespoon
- Pumpkin – 1 Cup (Libby’s or other canned pumkin)
- Butter – ½ Stick unsalted butter
- Whipped Cream Cheese – ½ Cup
- Vanilla Ice Cream – 1 pint
- Condensed Sweetened Milk – 10 ounces
- Nutmeg – pinch for garnish
- Ginger – pinch for garnish
Take the premade puffed pastry and unfold it
Cut a 3-4 inch circle of pastry with a kitchen knife (or use a cookie cutter if desired)
Preheat the oven to 375
Dab butter on to the pastry
Preparing the filling:
Add pumpkin to mixing bowl
Add sweetened condensed milk
Add cream cheese
Add cinnamon
Add vanilla
Add eggs
Whip it all up to make it fluffy on a medium setting until it is even in texture and color
Let filling cool for about 15 mins
(end of video 1)
Ice cream topping
3 scoops of ice cream
tablespoon of cinnamon
Mix it up
Put it back in freezer to wait for pies to be ready
Turn over up to 400
Put a dollop of filling on the pastry cut outs
Leave enough around the edges so the crust will rise
Put in the oven for 20 minutes
Nutmeg and Ginger are used for garnish on the top once they are cooked