Recipe - Pumpkin Pecan Tarts

FILLING
One half cup Milk
One half cup Light cream
2 Eggs
1 One half cup Pureed pumpkin
2/3 cup Brown sugar
1 teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Ginger
One half teaspoon Cloves
One half teaspoon Allspice
1 teaspoon Vanilla
24 Unbaked tart shells

TOPPING
1 cup Chopped pecans
2/3 cup Brown sugar
3 tablespoon Butter, melted
Whipped cream for garnish
Pecan halves for garnish

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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