spiced pumpkin custard tartlette
I made these with silicone tartlette molds. They came out really easy -- partly because of the non-stick silicone, partly due to the high-butter tart dough. I still need to bake these differently next time. The custard puffs up way high in the oven and collapses during cooling. There has to be a better way to do this. Usually a waterbath is necessary to keep the custards at a low temperature. but I don't think the dough will cook as well in a waterbath. Maybe I will need to prebake the shells and then bake the custard in a waterbath.