Pumpkin Mousse Tarts with Cranberry-Pecan Crumble

Pumpkin Mousse Tarts with Cranberry-Pecan Crumble

Pumpkin Mousse Tarts with Cranberry-Pecan Crumble
Twitter inspiration strikes again! This time in the form of a pumpkin mousse that was the main filling for a pumpkin tiramisu recipe tweeted from Food and Wine Magazine. By the time I got around to testing the recipe my daughters had found and devoured the lady fingers needed for the recipe.I am a big fan of bite-sized desserts and decided that the mousse could play the star role with a raw nut and dried fruit crumble as its side kick. My first test batch of 15 tarts were gone in 5 minutes! Itโ€™s creamy fall flavors wrapped in buttery phyllo topped with a crunchy sweet crumble; this is a must at my Thanksgiving dessert buffet.
    Servings
    30tarts
    Cook Time
    15-20minutes
    Meal Plan
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    Servings
    30tarts
    Cook Time
    15-20minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup pumpkin puree
    • 1/2cup coconut palm sugar
    • 1teaspoon ground ginger
    • 1teaspoon ground cinnamon
    • 1/8teaspoon sea salt
    • Pinch of freshly grated nutmeg (or pinch of ground)
    • 8ounces mascarpone cheese
    • 2tablespoons cream cheese
    • 1/2cup toasted pecans
    • 1/2cup pitted dates
    • 1/4cup dried cranberries
    • 1/2teaspoon ground cinnamon
    • 2 packages of frozen mini phyllo tarts (each comes with 15 tarts)
    Instructions
    1. Preheat oven to 350 degrees F.
    2. In a medium bowl whisk the pumpkin puree and the following 5 ingredients (through nutmeg). Add in the mascarpone and cream cheeses. Using an electric mixer beat at medium speed until all the ingredients are combined together in a creamy mixture. Set aside until ready to use.
    3. In the bowl of a food processor, combine the toasted pecans and the dates together until broken into large crumbles. Pulse in the cranberries so they are slightly chopped. Set aside until ready to use.
    4. Bake the phyllo tarts on a baking sheet for 3 minutes. Remove from oven and cool slightly.
    5. When baked tarts are slightly cooled, scoop 1 ยฝ teaspoons of the pumpkin mouse into the tarts. Top with the cranberry pecan crumble. Continue to assemble the remaining tarts in the same manner. Serve immediately or refrigerate until ready to serve.
    Recipe Notes

    The filling can be made ahead of time and refrigerated until ready to assemble.

    You could substitute brown sugar for the coconut sugar.

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