Delicious, simple and very beautiful! A quick and easy dessert to surprise and delight your family or guests! Step-by-step recipe with a photo of tartlets with pumpkin mousse. Video recipe.
Tartlets, they are also baskets, for a long time were not in demand by housewives. Many were convinced that this is something difficult and time consuming. It turned out that tartlets are prepared in a minimum amount of time, but they turn out to be delicious. Bite off one piece, you get a lot of pleasure. The filling for the baskets is variable, though sweet or salty. I decided to go the simplest way and make tartlets with pumpkin mousse.
The method for preparing a treat is quite simple. Thinly rolled dough is laid out in a special form, on the bottom of which pumpkin mousse is laid. If desired, for beauty and piquancy, you can put a few fried pumpkin seeds on top. A pleasant combination of light pumpkin mousse and a crispy crumbly basket will not leave anyone indifferent. Be sure to try to prepare this delicious dessert, I am sure that the result will surprise you very much! The tartlets are aromatic, moderately sweet, light and very tasty! They can even be placed on the festive table. They are especially good for Halloween.
See also how to make cream and fruit tartlets.
- Caloric content per 100 g - 461 kcal.
- Servings Per Container - 12
- Cooking time - 1 hour 45 minutes
- Butter - 100 g
- Sugar - 100 g
- pumpkin - 150 g
- Sour cream - 150 g T
- Ground cinnamon powder - 0.5 tsp
- Baking soda - 0.5 tsp
- Flour - 100 g
- Ground dried orange peel - 0.5 tsp
- Eggs - 1 pc.
- Ground ginger powder - 0.5 tsp
- Salt - a pinch
Step by step preparation of tartlets with pumpkin mousse, recipe with photo:
1. Cut butter of cold temperature, not room temperature and not frozen, cut into pieces and place in a food processor, in which place the “cutting knife” attachment.
2. Next, add flour, a pinch of salt and baking soda. It is advisable to sift the flour through a fine sieve so that it is enriched with oxygen. This will make the dough more elastic and the baked goods softer.
3. Switch on the appliance and knead a soft dough that does not stick to the sides of the dishes. If you don't have a food processor, knead the dough by hand. Do it quickly because shortbread dough does not like prolonged contact with warm temperatures.
4. Remove the dough from the food processor bowl, wrap your hands around and form into a lump. Wrap it in a plastic bag and put it in the refrigerator for 45 minutes or in the freezer for 15 minutes. Although it can be stored in the refrigerator for 3 days, it can be stored in the freezer for 3 months.
5. Peel the pumpkin, cut the pulp and remove the seeds. Wash, cut into medium-sized pieces, cover with drinking water and boil after boiling for 15 minutes until tender, i.e. softness.
6. Drain all the liquid from the finished pumpkin and grind it with a blender until a smooth consistency of puree.
7. Place the cooled sour cream in a bowl and add sugar.
8. Beat the sour cream with a mixer until fluffy and double in volume. Then add the raw egg and mix again with a mixer.
9. Season the whipped sour cream with ground ginger, cinnamon and dried orange peel powder. Beat everything with a mixer.
10. In sour cream add pumpkin puree.
11. Beat the food with a mixer until smooth and smooth.
12. Remove the dough from the refrigerator, divide it into convenient parts and roll each into a thin layer about 5 mm thick. Cut out circles on the dough sheet to match the size of your cupcake / basket pan. Then place the dough in a mold and cut off the remaining dough in a circle.
13. Fill the baskets with pumpkin mousse and place them in a heated oven to 180 degrees for 20 minutes. Cool the finished tartlets with pumpkin mousse in a mold, then remove from it and serve to the dessert table with a cup of coffee or tea.
See also the video recipe on how to make pumpkin mousse.