Phenomenal Phoods

Pumpkin Cream Cheese Tarts

Ingredients:

For the Oreo crust

• 30 oreo cookies
• 6 tablespoons melted butter

For the no bake pumpkin filling

• 1 8 ounce package of cream cheese, softened to room temperature
• 3/4 cup pumpkin
• 1/2 teaspoon Ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 cup powdered sugar

For the whipped cream

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extra ct
• Fresh grated nutmeg, for topping the tart

Instructions:

1. Preheat oven to 350 degrees F.
2. Make the Oreo Crust. Combine the oreo cookies, including the frosting, in a food processor until they are all crumbs.
3. Add the melted butter and combine with a spoon. Press into a 10-12 inch tart pan with a removable bottom.
4. Bake for 10 minutes. Cool completely before filling.
5. Make the filling. Combine all ingredients with a mixer until smooth and refrigerate until ready to use.
6. Fill the cooled tart crust with the prepared filling by piping or spooning and spreading.
7. Make the whipped cream. Beat the cream with a mixer using the whisk attachment over medium speed until soft peaks form. Slowly add sugar and vanilla with the mixer low. Return to medium speed and whip until stiff peaks form. Top the tart with the whipped cream. Refrigerate the tart 3-4 hours until set. It will still be soft when set and not thick and dense like a cheesecake.