Chef Kira’s recipe for Quatre Épieces Pumpkin Tartlets
Recipe 15 Frozen Tartlet Shells 48 grams Egg, Large 186 grams Canned Pumpkin Pie Filling (or Pumpkin Puree – this will make the filling less sweet-) 53 grams Sugar Pinch Salt
Recipe 15 Frozen Tartlet Shells 48 grams Egg, Large 186 grams Canned Pumpkin Pie Filling (or Pumpkin Puree – this will make the filling less sweet-) 53 grams Sugar Pinch Salt
Recipe 2 grams Olive Oil 115 grams Unsalted butter, melted, divided 135 grams Yellow or white onion, diced 85 grams Carrot, scrubbed, diced 65 grams Celery, rinsed, diced 130 grams Fennel, rinsed, diced 5 grams Garlic, minced
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