Directions:
- Roll out pastry into 1/8-inch thickness.
- Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
- You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
- Loosely cover muffin pans with Saran and chill for 30 minutes.
- Preheat oven to 375°F.
- In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
- Retrieve pastry shells from fridge and divide pumpkin mixture among them.
- Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
- Cool in pan for 10 minutes then remove to a wire rack to cool completely.
- Serve with whipped cream dusted with cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.57 Kcal (275 kJ) | ||
| Calories from fat | 20.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Cholesterol | 29.32mg | 10% | |
| Sodium | 32.16mg | 1% | |
| Potassium | 83.73mg | 2% | |
| Total Carbs | 9.54g | 3% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 180.22 Kcal (755 kJ) | ||
| Calories from fat | 56.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 4% | |
|---|---|---|---|
| Cholesterol | 80.6mg | 10% | |
| Sodium | 88.39mg | 1% | |
| Potassium | 230.13mg | 2% | |
| Total Carbs | 26.23g | 3% | |
| Sugars | 19.42g | 28% | |
| Dietary Fiber | 0.29g | 0% | |
| Protein | 6.33g | 5% | |
| Vitamin C | 1.6mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 173.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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