Pumpkin Chiffon Tarts
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
8 baked tart shells
1 envelope unflavored gelatin
1/4 cp cold water
1 cp sugar
1 1/3 cps canned pumpkin
1/3 cp milk
1/2 tsp salt
1/2 tsp powdered cinnamon
1/2 tsp powdered nutmeg
1/2 cp heavy cream
2 tbsp grated lemon or orange peel
extra powdered nutmeg
1 - Prepare pastry and bake tart shells
2 - Let cool.
3 - Soften gelatin in cold water.
4 - Beat egg yolks with 1/2 cp sugar in saucepan until thick.
5 - A dd pumpkin, milk, salt, cinnamon, and nutmeg.
6 - Mix well.
7 - Cook over moderate heat about 5 minutes or until thickened.
8 - Stir constantly.
9 - Add gelatin.
10 - Stir until dissolved.
11 - Let mixture cool.
12 - Whip egg whites until soft peaks form.
13 - Whip remaining 1/2 cp sugar into egg whites until mixture stands in stiff peaks when beater is withdrawn.
14 - Fold pumpkin mixture into whites.
15 - Spoon mixture into tart shells.
16 - Let chill until set.
17 - Whip cream stiff.
18 - Add grated peel.
19 - To serve, add spoonful of whipped cream to top of each tart and sprinkle lightly with nutmeg.
Makes 8 tarts.