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1
On a lightly floured surface, roll out 1 disk of dough 1/8 inch thick.
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2
Cut out six 6-inch rounds.
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3
Fit rounds in bottoms and up sides of six 3 3/4-inch fluted tart pans.
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4
Trim excess dough flush with rims (reserve scraps).
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5
Transfer pans to a rimmed baking sheet.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Repeat with second disk of dough, lining 6 more tart pans.
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8
Transfer to a parchment-lined baking sheet.
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9
Refrigerate or freeze until firm, about 30 minutes.
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10
Preheat oven to 375F.
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11
Whisk together pumpkin, whole eggs, honey, brown sugar, 1 cup cream, the cinnamon, ginger, cloves, and salt in a large bowl.
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12
Divide filling among tart shells.
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13
Bake tarts until golden brown on edges and filling has set, about 30 minutes.
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14
Let cool on sheets on wire racks.
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15
On a lightly floured surface, roll out scraps to 1/8 inch thick.
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16
Using a paring knife or aspic cutters, cut out jack-o-lantern eyes, noses, and mouths.
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17
Place on a parchment-lined baking sheet.
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18
Freeze about 15 minutes.
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19
Lightly beat egg yolk and remaining 2 tablespoons cream in a small bowl, and brush over features.
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20
Bake features until golden brown, about 12 minutes.
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21
Transfer to a wire rack and let cool completely.
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22
Arrange features on tarts before serving.
