Valerie updates pumpkin pie with individual tartlets, turning this classic into a grab-and-go dessert!#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #PumpkinTartletsStream more of Valerie's #HomeCooking on Max! #StreamOnMaxGet the recipe https://foodtv.com/3RkJa05Subscribe to Food Network http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pumpkin Tartlets with Bruleed MarshmallowsRECIPE COURTESY OF VALERIE BERTINELLILevel: IntermediateTotal: 2 hr 45 min (includes cooling time)Active: 45 minYield: 12 servingsIngredientsCrust:2 cups all-purpose flour2 tablespoons granulated sugar 1/2 teaspoon kosher salt1 stick unsalted butter, melted and cooled Filling:1 1/4 cups pure pumpkin puree2/3 cup half-and-half 1/3 cup plus 1 tablespoon light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt 1/8 teaspoon ground allspice 1 large egg 1/2 cup mini marshmallows DirectionsSpecial equipment: a creme brulee torchFor the crust: Preheat the oven to 375 degrees F.Pulse the flour, granulated sugar and salt in a food processor until mixed. Drizzle in the butter and 1/4 cup water and pulse until all the flour is moistened and the mixture looks crumbly. Turn the dough out onto a surface and knead it with your hands until it just comes together. Divide the mixture evenly into 12 balls. Put 1 dough ball into each cup in a nonstick muffin pan, then press the dough into the bottoms and up the sides of the cups, trying to keep the thickness as even as possible. Refrigerate the muffin pan until the dough is firm, about 30 minutes.For the filling: Whisk the pumpkin puree, half-and-half, brown sugar, cinnamon, ginger, salt, allspice and egg together in a large bowl until smooth.Fill the dough-lined muffin cups about two-thirds full with the pumpkin puree, then bake until the crust is light golden brown and the custard is set, about 35 minutes. Cool the tartlets in the pan for 15 minutes, then carefully remove each tartlet with an offset spatula. Finish cooling the tartlets completely on a rack.Top each tartlet with 5 or 6 mini marshmallows and lightly toast them with a creme brulee torch. (If you do not have a torch, you can set the tartlets on a baking pan and toast them under the oven broiler.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Valerie Bertinelli's Pumpkin Tartlets | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=nrHN-zSPiKM
