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Pumpkin Cream Tarts with Cranberries


Ingredients:
  • 3  cup  gingersnap cookie crumbs
  • 2  tablespoon  cinnamon
  • 1 1/2  sticks unsalted butter, melted
  • 2 3/4  cup  sugar
  • 1  cup  fresh cranberries
  • 1/2  cup  milk
  • 1  teaspoon  unflavored gelatin
  • 1  cup  pureed pumpkin
  • 2  tablespoon  brandy or Cognac
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 4  large egg yolks
  • 1  cup  heavy cream, whipped to stiff peaks
 
Directions:
1. Preheat the oven to 350 F. Combine the gingersnap cookie crumbs, cinnamon, and butter in a large bowl. Cover the bottoms and sides of eight 3 1/2 tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.

2. Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they just begin to soften. Remove cranberries with a slotted spoon to a small bowl and set aside. Reserve cranberry syrup for another use.

3. Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine the pumpkin puree, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and a thermometer reads 140 degrees F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cool, about ten minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold.

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