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Pumpkin Cheese Tarts with Pecans and Cinnamon Sea Salt

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Pumpkin Cheese Tarts with Pecans and Cinnamon Sea Salt

Directions

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Ingredients :

  • ¼ cup Diamond Crystal® Coarse Sea Salt
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans
  • 2 teaspoons butter (no substitutions)
  • 8 ounces cream cheese
  • softened
  • ½ cup finely shredded Cheddar cheese
  • ½ cup canned solid-pack pumpkin (not pie filling)
  • ½ teaspoon garlic powder
  • 2 dashes Worcestershire sauce
  • or more to taste
  • ¼ teaspoon ground cayenne pepper
  • 20 mini fillo tart shells
  • thawed to room temperature
  • Methods :

  • Combine the Diamond Crystal® Coarse Sea Salt and cinnamon in a small bowl; stir until well mixed.
  • Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat.
  • Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.
  • Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells.
  • Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.
  • Serve immediately, or refrigerate up to 2 hours until ready to serve.
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