11/14/2023 0 Comments Mini pumpkin tart recipe![]() However, you can store them with the topping on them as well. The topping should be stored separately and added just before eating. Just cover them inside an airtight container and store them for up to 3 days. Storing the pies in a refrigerator is simple. If you're going to top them with real whipped cream, they should be stores in the refrigerator. Mini Pumpkin Pies can be left out all day if they aren't topped with real whipped cream. These are so good with fresh whipped cream or a topping like Cool-Whip. After removing them from the oven, place them somewhere to cool. If you choose to add topping to these mini pumpkin pies, you'll need to ensure they're cool before adding it. If you fill them to the top, they will overflow! Cool Before Topping When you fill the pie crusts with the pumpkin filling, don't over fill them. Repeat steps 1 - 4 until you have at least 18 mini pie crusts.Using a rolling pin, roll it out to the same thickness as the dough was initially. Take the remaining dough and roll it up into a ball.Cut-out as many circles as you can until you run out of space to cut-out anymore.Simply press the cookie cutter (or open-side of the glass) into the dough until it cuts through.This can be a cutting board (recommended) or your countertop. ![]() Layout the dough onto a lightly floured surface.You can use a glass or mug that falls within that size to cut-out the crust. If you don't have a cookie cutter, don't worry. If you have a cookie, or biscuit cutter that size, you can use that. The pie crust needs to be cut into a circle that's between 3 - 4 inches diameter. ![]() You don't want to try punching circles out of a frozen sheet of dough! Cutting the Crust You'll need to cut-out the dough to form the mini pie crusts. Make sure you buy refrigerated crust and not frozen crust. Using refrigerated store-bought premade crust saves a lot of time and tastes just about as good as homemade crust. This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Muffin Tin Pumpkin Tarts come out perfectly. Simply press, twist and lift to get your pie dough shape. Star Piping Tip & Bag - This is needed if you want to add some whipped topping to your pies.Ĥ" Biscuit Cutter or large glass cup rim - You will need this to cut out the mini circle shapes to make your petite pumpkin tarts. Rolling pin - You'll need this to roll-out the excess dough after cutting out the initial crusts. Large Mixing Bowl - This is needed to mix the ingredients. Items that are optional or can be substituted will be noted.ġ8 Count Standard Muffin Tin - If you don't have an 18-count tin, you can use a 12 count and a 6-count.Ĭonventional Oven - These are baked on the center rack.Įlectric Hand Mixer - You can also use a stand mixer if you own one. We used the following equipment and supplies to make this recipe. Whipped Topping / Cream - You can use homemade whipped cream or use one purchased from the market like Cool Whip. Sweetened, Condensed Milk - You do not need sugar for this recipe because this thick, sweet, creamy milk takes care of that. You can find this at stores like Trader Joes for under $3 per bottle. Pumpkin Spice - An essential ingredient for most pumpkin based recipes. You will need one box which has 2 rolls of premade, fold out dough typically in a circle shape.Ĭanned Pumpkin - This recipe uses a 15oz can of pureed pumpkin (not pumpkin pie filling). ![]() Premade pie dough - We recommend refrigerated pie dough. Ingredientsīefore starting this recipe, you'll want to verify that you have the following ingredients: Serve them with whipped cream or enjoy as is. They are perfect for Thanksgiving because they are easy to bake, make, and eat. These Mini Pumpkin Muffins are also known as pumpkin tarts.
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