Pumpkin Chiffon Tarts
|Brown sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Slightly beaten egg yolks||3|
|Milk||3⁄4 Cup (12 tbs)|
|Canned pumpkin/Mashed cooked pumpkin||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Prebaked 4 inch tartlet shells||8 , cooled|
In saucepan, combine brown sugar, gelatin, salt, spices.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook, stirring constantly, till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned (test every now and then).
Beat egg whites till soft peaks form; gradually add granulated sugar, beating till stiff peaks form.
Fold pumpkin mixture thoroughly into egg whites.
Turn into baked tart shells.
Garnish with whipped cream, chopped candied ginger.