Sunday, November 23, 2014

Gluten Free Pumpkin Tarts

The Crust
2 cups of nuts
¼ cup brown sugar
4 Tablespoons of butter
2 Tablespoons of cream
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Put all the ingredients into a food processor and pulse until all ingredients are well blended.  Divide into four and press gently into four tart pans

The Custard

½  12-oz can evaporated milk
1 eggs
3/8 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
4 Tablespoons cream sherry

Put all ingredients into a blender or food processor and blend until smooth and creamy. 

Pour into each of the tart shells. 

Place the tart pans on a cookie sheet in the center of the oven.   Bake at 350 degrees for 30-35 minutes, or until the custard is firm and when poked with a knife, the knife comes out clean.  Make sure you don’t cook it too long.  The custard will be dry and the color too dark.

Serve warm or cold with whipping cream topped with just a touch of fresh grated nutmeg.

Makes 4 Tarts

1 comment:

  1. Oh, I bet it is yummy with the nutty crust!

    Thanks for Sharing on Tasty Tuesdays.


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