Tam To’s Pumpkin Pie Egg Tarts

Directions

1. 1

   Place flour, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add egg yolks and just enough ice water to form moist crumbs. Shape dough into a disk; wrap and refrigerate at least 30 minutes.
2. 2

   Preheat oven to 375°. On a lightly floured surface, roll dough between two sheets of plastic wrap to a 1/8-in.-thick circle. Cut 4-in. circles; press into five greased muffin tins. Pinch edges to create a rim. Place back in the refrigerator while making the filling.
3. 3

   In a large bowl, beat eggs, milk and pumpkin until well combined. Add sugar, cinnamon, ginger, vanilla and salt. Pour mixture into pie shells. Bake until filling is set and crust is browned, 40-45 minutes.
4. 4

   Cool on a wire rack to room temperature. Refrigerate until set, about 20 minutes.
5. 5

   Remove from pans, garnish with whipped cream.