Welcome to my virtual tea party, an online tribute to the art of having tea. “A Proper Tea is Much Nicer than a Nearly Nice Tea“- A.A. Milne. Life is grand in the UK now that Season 3 is well underway, sad in the US as PBS won’t be broadcasting the new season until January. Devoted foodie Downton fans will be looking forward to carefully planning S3 launch parties (check out my link to upstairs/downstairs theme ideas).
The British may have historically failed in other culinary areas*, but excel in the tea ritual. I love sharing the traditions of Afternoon Tea and serving up a tea treat recipe with history.
Today’s treat is Guilt-Free Pumpkin Tartlets to celebrate the arrival of Fall.
Online Guides to the Tea Ritual
Taking a traditional “afternoon tea” is definitely a bucket list experience. To do it properly, I have created a handy guide to help you enjoy the experience. My Downton Abbey Cooks Online Guide to Afternoon Tea.
*English Cookery– the worst in the world?
While famous British chefs (Jamie Oliver, Nigella Lawson, Gordon Ramsay) have helped boost the reputation of English cuisine, I am pretty sure many food critics still compare some English fare with the quality of Branson’s soup that he attempted to dump on the General’s head in Season 2. Apparently, that reputation goes back hundreds of years. From the original domestic goddess, Mrs. Beeton’s delightful book, Beetons Book of Household Management, published in 1861:
IT HAS BEEN ASSERTED, that English cookery is, nationally speaking, far from being the best in the world. More than this, we have been frequently told by brilliant foreign writers, half philosophers, half chefs, that we are the worst cooks on the face of the earth.
Guilt-Free Pumpkin Tartlets
- 12 cup muffin tin
- muffin liners, metal
- 16 muffin sized foil baking cups
- 2 cups pumpkin puree
- 12 ounces fat free evaporated milk keto can use full fat version
- 2 large egg whites
- 1/2 cup Stevia Swerve or other plant based sugar substitute
- 1 tbsp. cornstarch
- 1 1/2 tsp. cinnamon powder
- 1/2 tsp. salt
- Preheat the oven to 350º F.
- If you can only find the tin baking cups that are lined with paper, carefully remove the paper lining, then spray each cup with cooking spray. Place baking cups on a baking sheet.
- Mix the sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in larger bowl until fluffy. Stir in pumpkin and sugar mixture, and then gradually add in evaporated milk. Carefully spoon the mixture in each cup until at least 3/4 full.
- Bake for 25 to 30 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes.
- Refrigerate for at least 1 hour before serving, longer for the flavours to meld.
- Keep your toppings healthy. I love non-fat greek yoghurt sweetened with a bit of honey. You could also use low fat whipped topping or frozen yoghurt. I had some dark chocolate wafers on hand, but also consider a bit of crumbled graham wafers or ginger cookies.