Forgive me. Today you're stuck putting up with a slightly blurry, unappetizing photo. As I mentioned a few weeks ago, blog photography is much more difficult with our limited daylight and my absence from the home 6:30 am to 4:30 or 5 pm, five days a week. I've started taking as many pictures as I can on the weekends or in the few minutes before I rush out the door for work. If my neighbors didn't already think my food photography habits were strange, they definitely do now!
On the particular morning I took this picture, it was dreary and still rather dark. I did my best to capture these adorable little tarts, but you're going to have to take my word on this one: these babies are much better looking than what you see above! I later sprinkled the tops with Oreo crumbs, which proved much more fun than a single cookie piece.
Looks aside, these pumpkin cream oreo tarts made for an impressive little dessert. It's always fun when you have your own personal-sized dessert rather than a measly piece on a plate (though I'm sure you could easily double the recipe and make this in a 9-inch tart pan!). Chocolatey crust, creamy pumpkin cheesecake filling, all topped with homemade whipped cream...YES PLEASE! I'm about a month late on this, as the coloring would have made them perfect for Halloween. Go on, save this recipe on your "Halloween" Pinterest board ;) ...though I firmly believe they're good year round!
Looking for another mini tart recipe? You must make these No Bake Orange Creamsicle Cheesecakes!
One Year Ago: Sea Salt and Poppy Seed Crackers
Two Years Ago: Loaded Turkey, Vegetable, and Wild Rice Soup
from Lauren's Latest
Ingredients:
for the crust-
-16 Oreo cookies
-4 tbsp butter, melted
for the filling-
-8 oz (1/3 less fat) cream cheese, softened
-3/4 cup pumpkin puree
-1/2 cup granulated sugar
-1/2 tsp vanilla extract
-1/4 tsp ground cinnamon
-1/8 tsp ground nutmeg
for the topping-
-1/2 cup heavy cream
-3 tbsp sugar
-1/4 tsp vanilla extract
Directions:
1. Blend Oreo cookies to crumbs in the bowl of a food processor. Add melted butter and pulse to mix. Spoon mixture into 4 individual tart pans and press mixture into the bottom of each pan. Set in the fridge.
2. In a mixing bowl, whip cream cheese until smooth. Add pumpkin puree, sugar, vanilla, and spices. Beat on high until smooth. Divide mixture evenly among tarts (there may be a little left over) and smooth the tops. Return tarts to the fridge while you make the whipped cream.
3. Beat cream with sugar and vanilla until stiff peaks form. Divide evenly among the four tarts and spread over the pumpkin mixture. Garnish with additional cookie crumbs, if desired. Cover and refrigerate until ready to serve.
