Pumpkin Pie Dessert Hummus Cookie Tarts

Instructions

1. 01Preheat your oven to 375°F. Grease or line a miniature muffin pan (24 cups).
2. 02In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. 03In a large mixing bowl, beat the softened butter, brown sugar, and vanilla extract together until the mixture is light, fluffy, and pale—about 2–3 minutes.
4. 04Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next egg.
5. 05Gradually add the flour mixture to the butter mixture, beating on low speed just until a soft cookie dough forms. Do not overmix.
6. 06Drop approximately 1 teaspoon of dough into each cup of the prepared muffin pan, pressing gently to distribute evenly.
7. 07Bake for 6–8 minutes, until the dough is partially set but still slightly soft. Remove from the oven and gently press the center of each cookie with your thumb or the back of a teaspoon to create a shallow depression and form the tart shell shape.
8. 08Return to the oven and bake for an additional 6 minutes, or until the shells are golden brown and firm to the touch.
9. 09Remove from the oven and allow the tarts to cool in the pan until they can be handled safely. Transfer the pan to the refrigerator and chill thoroughly, about 1 hour, so the tarts set completely and release easily.
10. 10Place the muffin pan on a flat surface and carefully loosen each tart shell using a small paring knife. Gently pop each tart from its cup and transfer to a wire rack.
11. 11Using two small teaspoons, carefully fill each tart shell with a generous spoonful of Boar's Head_® Pumpkin Pie Dessert Hummus.
12. 12Top each filled tart with a delicate dollop of freshly whipped cream.
13. 13Garnish each tart with a light sprinkle of freshly grated nutmeg.
14. 14Present chilled or at cool room temperature as an elegant, bite-size pumpkin dessert.

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