White Pumpkin Ganache and Caramel Tart

I don't know about you, but I am ready for a few days off.  We are in full swing over here planning the menu for a special meal at home, as well as figuring out what to take for dinner invites we've received.  At one particular dinner party we are in charge of dessert, so last night spent the evening whipping up a couple "samples" to make sure they would pass expectations.  Upon completion I announced, "I think we might be coming down with something and unable to attend" aka do we have to share? I mean dessert is a well-balanced meal as far as I'm concerned.  (Diet respite for Thanksgiving, although overeating is not in the plans...then again you can never tell!)

White Pumpkin Ganache and Caramel Tart
Ingredients: Makes (4) 3.5 inch Mini Tarts

*Crust
1/2C  flour (gluten-free blend here)
1/4C  butter
1/4t    salt
1t       cold water

Method
Crust:
Preheat oven to 350 degrees.
You can use a bought pie crust if you'd like, but you won't need all of it.  I quickly whipped up some homemade crust using my gluten-free flour blend and it was easy and awesome.  For the sake of ease, we just stuck to regular flour for the recipe.

 Begin by combining flour and salt. 

 Using a pastry cutter or fork to mash it until you get a crumbly texture

and then mix the remainder by hand...

to form it into a ball. *You may need to add a bit of water 

to form a ball, but I didn't.

Place the dough into the refrigerator to chill for 20 minutes.  Once chilled roll and press into tart pans. 

 Bake shell in 350 degree oven for 12-15 minutes until golden brown.

*Caramel 
1/2C sugar
1/2C water
3T butter
3T heavy cream
1t salt

Method:
Mix sugar and water bring to a boil and let boil until sugar begins to brown (do not touch or stir as this will cause it to recrystalize). Once sugar is a light brown remove from heat and add the cream (be careful it is very hot and will splatter).  When you add the cream it will start to harden - just whisk it until incorporated.  Then stir in the butter and salt. Let rest in pot.

*White Chocolate and Pumpkin Ganache
1/3C canned pumpkin(plain)
2/3C white chocolate chips
1/3C heavy cream

Method:
Place chocolate in a bowl.  Bring cream to a boil.  Once boiling pour all the cream over the chocolate and stir slowly until smooth.  Then fold in the pumpkin, and hold in a warm place.

To finish:
Pour caramel into each tart shell to completely coat the bottom.

Let chill in fridge until firm about - about 10 minutes.  Next pour ganache over to fill the shell.  Let chill again until firm - about 30 minutes.  Top with whip cream and serve. 

Don't let the shadows from making these by the light of the silvery moon 

fool you...they are good.  We have one left and I'm seriously 

contemplating tossing the diet to eat it for breakfast!

What are you guys making for Thanksgiving dessert?  I'd love to hear your family traditions and favorite recipes.  I'm wishing now that I would have done a recipe swap with all of you prior to Thanksgiving...maybe we can figure something out for December.  What do you think?