Tuesday, November 9, 2010

Pumpkin Dulce de Leche Tarts


This is as much a serving idea as it is a recipe.
I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.
When you line a straight sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious . ..but I surely will be making lots of little straight sided pies of all kinds.

  • pastry for a double crust pie
  • 1 - 14 oz or 398 ml can pure pumpkin
  • 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
  2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
  3. Fold the pastry dough into a parachute shaped and gently nudge it into your mini cheesecake tin. Use a small straight sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
  4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
  5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
  6. Fill the mini cheesecake cups until nearly full.
  7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
  8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.
I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.
Serve with a spoon of whipped cream on the side.
This is enough batter to fill twelve 1/3 cup tins


15 comments:

  1. Can this be made into one big pie or tart? Would any changes need to be made?

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  2. Everything you make looks delightful!

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  3. Looks delicious. That Dulce de leche looks familiar... :) leana

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  4. Wow - what a lot of work! But it looks very good!

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  5. Leana .. can you believe I hoarded it all this time? Now it is readily available here too ..and we love it ..thanks so much for introducing it to me. :)

    Sheila, I sure don't see why not. .it really just works out to be a basic pumpkin filling.
    If you do try it. .please comment here back to give the results.

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  6. What a fun presentation Lovella!

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  7. I have a recipe that is very close to this one and have used it for 9 inch pies and for regular tart shells - it works great! The sweetened condensed milk gives it a really nice flavor.

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  8. Dulce the leche is one of the things I missed as a child when we moved to Canada, but now it can be purchased here as well. It's not quite the same if it's sat in a jar for a long time... but no problem in a recipe. I will try the pie idea.

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  9. These look great, and just in time to fill that craving for pumpkin bars, tarts, or whatever pumpkin... Thank you for sharing.

    Where'd you find your mini tin? I'd love to be able to purchase one myself.

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  10. I bought my mini cheesecake tin at the gourmet warehouse in Vancouver.

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  11. Oh my...absoultely two of my favourite sweets combined! I never would have thought to pair together Dulce de Leche and pumkin! Thankfully I am already equipped with these tall tins. This is a keeper. Thank you, Lovella!

    Anna, Ontario

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  12. Oh my goodness that looks so yummy. I am bookmarking this page! Yum!!

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  13. How clever is this?! I love this idea!

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  14. I just made this as a whole pie and it turned out beautifully, I used a whole can of sweetened condensed milk that my daughter turned into caramel by slow cooking it on the stove in a pot of water for about 4 hrs, I added an extra egg because of the extra liquid, I used a deep dish plate and the finished pie was an inch thick and lite, 45 min at 375 then another 15 at 325 to be sure it was firm enough.

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