Frozen Pumpkin Tarts Recipe
Ingredients
| Cornstarch | 1 Tablespoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Eggs | 2 , separated | |
| Milk | 1 Cup (16 tbs) | |
| Canned pumpkin | 3⁄4 Cup (12 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs), whipped | |
| Pecans | 1⁄3 Cup (5.33 tbs), chopped | |
| Baked tart shells | 8 |
Directions
Mix cornstarch, sugar, cinnamon, and ginger.
Stir in slightly beaten egg yolks and milk.
Cook over hot water in top part of a double boiler until thickened, stirring constantly.
Add pumpkin.
Freeze.
Break into chunks; turn into bowl.
Beat smooth with rotary beater; this extra beating adds air, makes a smoother mixture.
Fold in stiffly beaten egg whites, whipped cream, and nuts.
Pour into tart shells.
Freeze firm.
Stir in slightly beaten egg yolks and milk.
Cook over hot water in top part of a double boiler until thickened, stirring constantly.
Add pumpkin.
Freeze.
Break into chunks; turn into bowl.
Beat smooth with rotary beater; this extra beating adds air, makes a smoother mixture.
Fold in stiffly beaten egg whites, whipped cream, and nuts.
Pour into tart shells.
Freeze firm.
Chef
