Pumpkin Tartlets with Bone Broth
Pumpkin Tartlets with Bone Broth
Rated 5 stars by 1 users
Category
Thanksgiving Recipes
Servings
8
Calories
76
The secret ingredient in these pumpkin tartlets? Our best-selling bone broth - Liquid Light! Just two tablespoons of broth add richness and deepen the flavor, while the gelatin helps the pumpkin custard filling to form beautifully! Whether you tell your guests your secret ingredient is up to you!
Tartlets make for easy serving for a smaller party and easy storing if any are left (which we doubt!).
Ingredients
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2 eggs
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One 15oz can organic pumpkin
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1/4 C whipping cream
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1/2 C brown sugar
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2 Tbsp Fond’s Liquid Light
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1/4 tsp Cloves
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1/2 tsp Ginger
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1/2 tsp Cinnamon
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1/4 tsp Nutmeg
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1 tsp Vanilla
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1 container pastry/tart shells (you'll need 8 total) - if you are gluten or grain-free, this recipe makes a great custard without the shells!
Directions
Preheat the oven to 300 degrees or 325 if your oven tends to run cooler.
Mix all the ingredients together with a whisk until well combined. Pour into the prepared tart pans (most say to bake from frozen but check the packaging for instructions).
Bake at 300-325 for 45 minutes. The tops of the custard will be glossy. Remove them from the oven and let cool completely.
Grain free? This makes a beautiful custard baked directly in a ramekin for the same cooking temperature and time.
Nutrition
Calories 76, Carbs 11.8 grams, Fat 2.3 grams, Protein 1.8 grams
