Squash Cook interior.indd 183 6/25/14 3:43 PM

1 8 2 T H E E V E R Y DAY S Q UA S H C O O K

MINI PUMPKIN TARTS WITH BRANDIED WHIPPED CREAM

Ivy was first introduced to brandied cream while cooking at Chez Piggy, in Kingston, Ontario, where they serve it with strawberry shortcake. You can make your own pastry for these tarts or use frozen tart shells and just follow the instructions on the package. MAKES 24 TARTS

24 frozen tart shells2 eggs1 can (28 oz) unsweetened pumpkin

purée 1 cup lightly packed brown sugar

1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger¼ teaspoon kosher salt¾ cup evaporated milk

Preheat the oven to 425°F. Arrange the frozen tart shells on a baking sheet.In a mixing bowl, beat the eggs. Add the pumpkin, sugar, cinnamon, nutmeg, ginger and salt and mix well. Add the milk and mix well. Spoon the mixture into the tart shells, filling completely. Bake in preheated oven for 15 minutes, then reduce the heat to 350°F and continue baking for another 20 minutes or until a toothpick poked into the centre of a tart comes out clean. Remove from the oven and set aside to cool completely. Serve with brandied whipped cream (recipe follows).

BRANDIED WHIPPPED CREAMMAKES ABOUT 4 CUPS

1 cup whipping (35%) cream 2 teaspoons granulated sugar

½ teaspoon pure vanilla extract½ ounce brandy

In a mixing bowl, whip cream, sugar and vanilla until soft peaks form. Fold in brandy. Keep refriger-ated until ready to serve.

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