Pumpkin mousse tartlets (Print-Friendly Version)
Creamy pumpkin mousse fills crisp tartlet shells, creating a perfect fall dessert to share.
# Ingredients Required:
→ Pastry Shell
01 -
125 grams all-purpose flour
02 -
115 grams unsalted butter, cold and cubed
03 -
50 grams granulated sugar
04 -
30 milliliters cold water
→ Pumpkin Mousse Filling
05 -
240 grams pumpkin puree (canned or fresh)
06 -
240 milliliters heavy whipping cream
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
25 grams granulated sugar
# Detailed Directions:
01 -
Set the oven temperature to 175°C.
02 -
In a mixing bowl, combine flour and 50 grams sugar. Add cold, cubed butter and mix until the mixture becomes crumbly.
03 -
Gradually incorporate cold water until dough forms. Roll out the dough and line mini tartlet pans. Prick the bases with a fork to prevent puffing.
04 -
Bake shells for 15 to 20 minutes or until golden brown. Remove from oven and allow to cool on a wire rack.
05 -
Whip heavy cream until stiff peaks form. Gently fold in pumpkin puree, cinnamon, nutmeg, and remaining 25 grams sugar until fully combined.
06 -
Fill each cooled pastry shell with the pumpkin mousse, smoothing the surface evenly.
07 -
Refrigerate tartlets for at least one hour to set before serving.
# Helpful Advice:
01 -
For deeper flavor, substitute brown sugar for granulated sugar in the mousse. Garnish with cinnamon or whipped cream if desired. Store tartlets refrigerated up to three days.