Pumpkin Pecan Tarts

Recipe Ingredients

		Filling
1/2 cup	118ml	Milk
1/2 cup	118ml	Light cream
2		Eggs
1 1/2 cups	355ml	Pureed pumpkin
2/3 cup	106g / 3.7oz	Brown sugar
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Allspice
1 teaspoon	5ml	Vanilla
24		Unbaked tart shells
		Topping
1 cup	146g / 5.1oz	Chopped pecans
2/3 cup	106g / 3.7oz	Brown sugar
3 tablespoons	45ml	Butter - melted
		Whipped cream for garnish
		Pecan halves for garnish

Recipe Instructions

Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool.

For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.

Source:
The Harrowsmith Cookbook, Volume Three

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