Mini Pumpkin Tarts

Instructions

1. Prepare the pastry dough
   In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring with a fork until dough holds together when pressed. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Form the tart shells
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a 3.5-inch round cutter, cut 12 circles from the dough. Press each circle into a standard muffin tin cup, forming a shell. Prick bottoms with a fork and refrigerate for 15 minutes.
3. Pre-bake the shells
   Line each tart shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the edges begin to turn golden. Remove from oven and reduce temperature to 350°F (175°C).
4. Mix the filling
   In a medium bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth. Gradually stir in the evaporated milk until well combined and the mixture is silky.
5. Fill and bake the tarts
   Carefully pour the pumpkin filling into the pre-baked tart shells, filling each about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until the centers are just set and a toothpick inserted near the center comes out clean.
6. Cool and serve
   Allow the tarts to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best flavor and texture. Top with a dollop of whipped cream if desired.