500 milliliters unsweetened whipping cream, soy, fat-free and whipped until stiff peaks
2 cans pumpkin pie filling, organic unsweetened
5 drops food coloring, orange
1/2 teaspoons ginger, powder
1/2 teaspoons nutmeg, ground
1/2 teaspoons clove powder
1 teaspoon vanilla essence
1 teaspoon cinnamon powder
1 cup Splenda, granulated
1/2 cups orange juice
chocolate, for decoration
Preparation
1h
0 mins
Medium
Place the chocolate in a double boiler and just before it is completely melted, remove from heat and stir vigorously until cool.
Grease 8 individual tart molds with corn oil and remove excess oil with a thick napkin.
In the greased molds, place a layer of chocolate and freeze for 3 minutes, repeat the process 3 more times until a chocolate layer of 5 millimeters thickness is formed. Unmold and set aside.
Whip the cream until it thickens, add the pumpkin, spices, juice, and SPLENDA® Granulated, incorporate the coloring and mix.
With this mixture, fill the tarts and refrigerate.
Put a little melted chocolate in a pastry bag and cut the tip with scissors, form 4 circles one inside the other on the orange tart and pull to the sides to create a spider web effect.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?