Mini Pumpkin Tarts With Gingered White Chocolate Cream

1. 1

   ["Heat the whipping cream until scalding (do not boil), then add grated white chocolate and stir until the chocolate is melted.", "Add slice of ginger and refrigerate for at least 3 hours.", "Preheat over to 350 degrees.", "Make the crust: put flour, brown sugar& pine nuts in a food processor and pulse until nuts are ground into a powder.", "Add shortening and butter, pulse until mixture resembles a coarse meal.", "Add the ice water, a tablespoon at a time, until mixture begins to pull away from the sides of the food processor and form a ball.", "If you have a tart shaper, roll the dough into balls the size of a large marble, place one in each mini-muffin cup, and press with tart shaper to form crust.", "If you don't have a tart shaper, roll the dough out to about 1/4"" thick and cut with a circular cookie cutter, then press the circles of dough into the tart pan.", "Mix the egg, pumpkin, brown sugar, evaporated milk, ginger& salt.", "Stir until combined.", "Fill the tart crusts with the pumpkin mixture.", "Bake at 350 for 20 minutes, or until pumpkin mixture is firm and crusts are a golden brown.", "Let cool in the pan for 15-20 minutes, then remove tarts and place them on a wire rack to finish cooling.", "Remove the slice of ginger from the whipped cream, whip cream until soft peaks form.", "Place a dollop of cream on each tart, and top with a tiny bit of minced candied ginger."]

* Per serving · 4 servings · Values may vary.