Fresh Pumpkin Tartlets

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 3 eggs
• 8 ounces reduced-fat evaporated milk
• 1/4 cup light-brown sugar
• 1/4 cup shredded coconut

• Grated zest and juice of 1 orange
• 1/2 teaspoon each ground cinnamon, ground ginger, and grated nutmeg
• 1 can (15 ounces) solid-pack pumpkin puree
• 4 sheets phyllo pastry (20 x 11 inches each)
• 1/2 pint blackberries Confectioners’ sugar for dusting

How to make it  55 minutes



• 1

  Preheat oven to 375°. In small saucepan, warm oil and butter together until butter melts. Remove from heat. Use a little of this mixture to lightly grease eight 3-inch individual pie or tart pans.
• 2

  In large bowl, whisk together eggs, milk, brown sugar, coconut, orange zest and juice, and spices until well combined. Stir in pumpkin purée.
• 3

  Cut 32 five-inch squares from phyllo pastry (8 from each sheet). Layer 4 phyllo squares in each prepared pan, brushing each with oil and butter mixture. Add squares at different angles for petal-edge effect. Spoon pumpkin filling into pastry-lined pans.
• 4

  Bake tartlets until filling is set, 20 to 25 minutes. Transfer pans to wire rack to cool slightly. Just before serving, top tartlets with blackberries and dust lightly with confectioners’ sugar.