Chef Kira's recipe for Quatre Épieces Pumpkin Tartlets

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
2.5 grams NWF Quartre Épices Seasoning Blend
190 grams Evaporated Milk

Directions

Preheat oven to 425F. Place tartlet shells on a cookie sheet.

In a bowl, whisk together the remaining ingredients just until smooth. Portion filling, dividing it equally, into tartlet shells.

Bake at 425F for 10 minutes and then reduce oven temperature to 350F and cook for another 10 to 15 minutes or until filling is just set and pastry is golden.

Cool completely before serving.

Optional: Serve with a dollop of whipped cream and *spiced caramel drizzle (*mix caramel sauce or dulce de leche with some NWF Quartre Épices, to taste).

Chef Kira’s recipe for Preserved Lemon & Harissa Stuffing

Recipe 2 grams Olive Oil 115 grams Unsalted butter, melted, divided 135 grams Yellow or white onion, diced 85 grams

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