I'm including the tart shell and the 3 different mousses I made. I really liked the lemon mousse tarts the best, and then the pumpkin. :-)
* Exported from MasterCook *
Miniature Mousse Dessert Tartlets
Recipe By : Linda
Serving Size : 48 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
6 oz cream cheese -- softened
4 Tbsp confectioner's sugar
2 Tbsp brandy
2 1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1 1/4 cups canned pumpkin
1 1/4 cups heavy whipping cream
***Light Chocolate Mousse***
1 cup heavy whipping cream
2 Tbsp unsweetened cocoa powder -- use the best you can
find - I used Williams-Sonoma Pernigotti)
2 Tbsp confectioner's sugar -- sifted with cocoa
1 tsp vanilla
1/2 cup heavy whipping cream
1/3 cup prepared lemon curd
1/4 cup pomegranate arils
(for Pumpkin Mousse)
3 Tbsp chocolate -- finely chopped
(for Chocolate Mousse)
2 pc candied ginger -- finely chopped
(for Lemon Mousse)
2 tsp grated lemon zest
(for Lemon Mousse)
Preheat oven to 350°.
For Tart Shells: Cream butter, cream cheese, and powdered sugar until light and fluffy in a mixing bowl with a standing electric mixer. (The standing mixer use is important, as hand mixers aren't strong enough for the stiff dough, and the paddle attachment on the standing mixers are better for blending then the beater attachments on the hand mixer.) Blend in brandy until well mixed. Gradually mix in flour until dough is smooth. Divde dough evenly into 48 small mini-muffin cups. With your fingers, press pastry evenly into each mini muffin cup, and try and keep dough as thin as possible on the bottom and tightly into the sides of the cups. The dough will puff up during baking. Pierce each shell with a fork in several places (reach the bottom of each cup - maybe just barely twist the tines of the fork while piercing).
Bake until golden brown (about 18-20 minutes). Cool in the muffin tins on wire racks. When cool, remove to wire rack (use a sharp-edged knife to remove if needed).
For Pumpkin Mousse: Mix first 6 ingredients together in a large mixing bowl (add more spices if you like your pumpkin filling spicy). Beat in 1/4 cup of the cream. Refridgerate mixture for about an hour. Just before removing from fridge, in separate chilled mixing bowl, beat remaining heavy cream to stiff peaks. Gently fold in the pumpkin mixture into the whipped cream. Refrigerate for about 2 hours in serving dishes or until ready to spoon into tartlets.
For Chocolate Mousse: In a chilled mixing bowl with an electric mixer, whip the cream until it starts to become fluffy. Slowly add the sifted cocoa, confectioner's sugar and the vanilla, and whip until the mixture forms stiff peaks. Chill for 1 hour before serving or spooning into tartlets.
For Lemon Mousse: In a chilled mixing bowl, whip heavy cream into stiff peaks. Place lemon curd into a small bowl. Stir in 1/2 of the whipping cream. When completely incorporated, gently fold in remaining whipping cream. Chill for 1 hour before serving or spooning into tartlets.
To prepare tartlets: Using two Tablespoons, drop scoops of the mousse(s) into tartlet cups (if you make all three mousses, you'll have some of each left over). The mousse should be mounded into each tartlet shell, but not overly so. Garnish each appropriately with 4-5 pomegranate arils, 1/2 tsp. of the shaved or chopped chocolate, and/or a few bits of chopped candied ginger and a smidge of lemon zest.
Refrigerate until ready to serve. Remove about 10-15 minutes before serving.
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