Butterscotch Pumpkin Custard Tarts with Ginger Crunch

Ingredients

• For the Ginger Crunch:  ·   
• Butter  ·  2.5 tablespoons 
• Corn Starch  ·  1 tablespoon 
• Rice Flour  ·  1/3 cup 
• Sugar  ·  1/4 cup 
• Brown Sugar  ·  1.5 tablespoon 
• Fresh Ginger, minced or grated  ·  1/2 teaspoon 
• Salt  ·  1/8 teaspoon 
•  ·   
• For the Tarts:  ·   
• Mini Shortbread Tart Shells  ·  12 
• Butterscotch Chips  ·  1/2 cup 
• Sugar  ·  1/4 cup 
• Egg, lightly beaten  ·  1 
• Herbie's Pumpkin Pie Seasoning  ·  1 teaspoon 
• Vanilla Extract  ·  1/2 teaspoon 
• Salt  ·  1/4 teaspoon 
• Pumpkin Puree  ·  8 ounces 
• Evaporated Milk  ·  6 ounces 
• Mascarpone Cheese  ·  8 ounces 
• Herbie's Chai Spice Mix  ·  2 tablespoons 

Instructions

Pre heat your oven to 350 degrees

Begin whisking 1 egg in a medium bowl, while you are continuously whisking, slowly add the sugar until it is dissolved. Next add the vanilla extract, evaporated milk, pumpkin puree, Herbie's Pumpkin Pie Spice, and mascarpone cheese.

Before you finish whisking together all of the ingredients, soften the butterscotch chips in the microwave for 30-45 seconds. Then add them to the mix and continue whisking.

Once all the ingredients are incorporated add the mixture to a blender and blend for 30 seconds just to get all the ingredients equally blended together.

Then pour the pumpkin mixture into the tart shells, evenly distribute the pumpkin mixture with out over filling them.

Its nice to leave a little bit of room for the crust. Add the crusts to a baking sheet pan and bake for 45 min. A little bit of color on these tarts is what you are looking for.

For the Ginger Crunch: While the tarts are baking, combine rice flour, corn starch, butter, sugar, brown sugar, ginger and salt in a medium bowl. Whisk or stir to combine then add to a food processor and pulse about 5 times until finely crumbled. Lay out the crumble flat on a baking sheet lined with parchment paper and bake in the same 350 degree oven until golden brown, about 10 minutes. Then remove and cool for serving.

Serve with whipped cream, Herbie's Chai Spice, and ginger crunch on top. Enjoy with Heritage Shiraz.