Pumpkin Tarts

Ingredients

Pastry

• 2 3/4 cups all purpose flour
• 1 teaspoon baking
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 cup butter
• 2/3 cup milk
• 1 egg

Filling

• 2 cups pumpkin puree
• 3 large eggs, at room temperature
• 1 cup brown sugar
• 2 Tablespoons unsalted butter, melted and cooled
• 1 1/2 cups heavy cream
• 1/3 cup sour cream
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract

Directions

1. Preheat oven 400 degrees F. have ready 24 tart tins.
2. To make the pastry, in a large bowl, combine the flour, baking powder, sugar and salt. cut in butter then stir in milk and eggs. Knead dough until smooth then roll out on a well floured work surface. Using a tart cutter, cut 24 circles and place into tart tins.
3. To make the filling. In a large bowl, whisk all filling ingredients until well combined.
4. Evenly distribute filling into the tart shells
5. Bake for 15 minutes.
6. Remove to a wire rack to cool then remove from tins to cool completely.