Pumpkin Caramel Tarts

Yield: 22 Servings

Pumpkin Brûlée

Zürimix Crème Brûlée Mix (504108)		1.8oz (50g)
Whipped Crea		17.6oz (500g)
Frutta Prima Pumpkin Compound (690006)		0.7oz (20g)

Boil the cream and then add the mix. Whisk for one minute then add the compound. Dispense 25g of the Pumpkin Brûlée into the Silikomart Flexi Mini Muffin Mold (591012). Freeze completely.

Chantilly Cream

Heavy Cream		10.6oz (300g)
Sugar		1oz (30g)
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103)		0.25oz (7g)

Whip the cream to medium stiff peaks gradually adding the sugar as more air is incorporated. Fold in the vanilla extract.

Assembly

PCB Creation Halloween Plaquette Assortment, Dark Chocolate (616754)		22 each
Pastry Ideale Caramel Filling & Flavoring (696001)		As needed
Läderach Mini Straight-Edge Gingersnap Tart, Round (004391)		22 each

Pipe caramel filling into the bottom of the tart shell. Using a star tip, pipe the Chantilly Cream on top of the caramel. Un-mold Pumpkin Brûlée  and place on top. Garnish with Halloween décor or as desired.