Pumpkin Tarts

Ingredients and Weight:

• Pumpkin puree: 24 ounces
• Evaporated milk: 12 ounces
• Sugar: 1 cup
• Pumpkin pie spice: 2 teaspoons
• Salt: 1/4 teaspoon
• Eggs: 2 large
• Tart shells: 8 pre-made

Preparation Time:

15 minutes

Cooking Time:

50-55 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, evaporated milk, sugar, pumpkin pie spice, and salt. Mix well until smooth.
3. Beat in the eggs one at a time.
4. Fill tart shells with pumpkin mixture.
5. Bake for 15-20 minutes, or until crust is golden brown and filling is set.
6. Reduce oven temperature to 375°F (190°C) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool before serving.

Nutritional Information:

Per tart (1/8 of the recipe):

• Calories: 240
• Fat: 10 grams
• Carbohydrates: 35 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy and velvety
• Warm and comforting
• Perfect for fall and winter gatherings
• Can be topped with whipped cream or ice cream

User Comments:

• "These tarts were absolutely delicious! The pumpkin flavor was rich and indulgent, and the crust was flaky and perfect."
• "I made these for Thanksgiving and my guests raved about them. They were a huge hit!"
• "I'm not usually a fan of pumpkin pie, but these tarts were incredible. The evaporated milk made the filling extra smooth and creamy."
• "These tarts are so easy to make, even for beginners. I'll definitely be making them again soon."
• "I love that these tarts can be made with pre-made tart shells. It saves so much time and effort."

Special Precautions and Tips:

• If you don't have evaporated milk on hand, you can use regular milk. However, the filling may not be as thick.
• To make gluten-free tarts, use gluten-free tart shells.
• Serve tarts warm or cold.