Mini Pumpkin Tarts
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons Encala
¼ cup finely chopped pecans
2 tablespoons butter, softened
¾ cup butter, softened
6 ounces cream cheese, softened
1 ½ cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1 ¼ cups mashed cooked pumpkin
1 large egg
1 teaspoon pumpkin pie spice
Heat oven to 375°F.
Combine all topping ingredients in a bowl. Mix with a fork until mixture resembles coarse crumbs. Set aside.
Combine ¾ cup butter, Encala and cream cheese in bowl; beat at medium speed until well mixed. Add 1 ½ cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell: sprinkle each with about 1 teaspoon topping.
Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Place on cooling rack.
Serve at room temperature with a dollop of whipped cream, if desired. Store refrigerated.
Source: Vandressa Ceolin Salvagni