It may still be hot in Texas, but I’m feeling all the fall vibes with these tartlets! Use a pâte brisée dough for the crust or a graham crust. Buy my favorite Spicy Maple here: Bushwick Kitchen
Pumpkin Mascarpone Tartlets
Halve, seed and brush the pumpkin with olive oil. Reserve the seeds for roasting.
Roast Pumpkin on the grill at 350F for about an hour, until the skin changes color and the flesh is soft.
Let cool, then scoop out the pumpkin from the skin. Chill until ready to use.
Pumpkin Mascarpone Filling
2/3 cup roasted pumpkin
8 oz mascarpone cheese
1/4 cup sour cream
1/3 cup organic sugar
1/4 tsp salt
1 tsp vanilla
1 tsp organic pumpkin pie spices
In a food processor, mix the pumpkin, mascarpone, sour cream and sugar until well combined and mixture is smooth. Then add the rest of the ingredients, egg, salt, vanilla and spices. Continue to process until combined.
Blind bake your tart shells at 350F and allow to cool. Fill the tart shells with pumpkin mascarpone filling and bake at 275F for 22-24 minutes. Cool for 20-30 minutes, then place in the fridge for at least 2 hours to set.
Top with Spicy Maple Meringue and toast the meringue with a kitchen torch.
Spicy Maple Swiss Meringue
2 large egg whites
1/4 cup organic cane sugar
1/8 tsp cream of tartar
1 pinch of salt
1/2 tsp vanilla
2 T Spicy Maple Syrup
Whisk the first four ingredients over a double boiler until the sugar is dissolved and the egg whites have gained some volume. Put on a mixer and whisk until stiff peaks are formed and mixture is glossy. Add the Spicy Maple and vanilla and whisk until combined. Meringue can be piped and torched or baked at a low temperature for meringue cookies.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.