Pumpkin Chiffon Tarts Recipe
Ingredients
| Brown sugar | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| 3 slightly beaten egg yolks | ||
| Milk | 3/4 Cup (16 tbs) | |
| 1 1/4 cups canned or mashed cooked pumpkin | ||
| Egg whites | 3 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 7 or 8 baked 4-inch tart shells, cooled | ||
Directions
In saucepan, combine brown sugar, gelatin, salt, spices.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook, stirring constantly, till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned (test every now and then).
Beat egg whites till soft peaks form; gradually add granulated sugar, beating till stiff peaks form.
Fold pumpkin mixture thoroughly into egg whites.
Turn into baked tart shells.
Chill.
Garnish with whipped cream, chopped candied ginger.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook, stirring constantly, till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned (test every now and then).
Beat egg whites till soft peaks form; gradually add granulated sugar, beating till stiff peaks form.
Fold pumpkin mixture thoroughly into egg whites.
Turn into baked tart shells.
Chill.
Garnish with whipped cream, chopped candied ginger.
Chef
