1. Roll out pastry into 1/8-inch thickness. 2. Cut 16 four-inch circles from pastry and line ungreased muffin cups with them. 3. You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me. 4. Loosely cover muffin pans with Saran and chill for 30 minutes. 5. Preheat oven to 375°F. 6. In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth. 7. Retrieve pastry shells from fridge and divide pumpkin mixture among them. 8. Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean. 9. Cool in pan for 10 minutes then remove to a wire rack to cool completely. 10. Serve with whipped cream dusted with cinnamon. ---------------------------------------------------------------------------
Nutrition
Ingredients
