(Makes 8, 5" tartlets)

Crust:

• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3-4 tablespoon cold water
• 1-2 tablespoon ground toasted pecans

Filling:

• 2 eggs and one yolk, lightly beaten
• 2 cups yams, roasted and peeled (see below)
• 3/4 cup sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 1 cup 2% milk
• 2/3 cup light cream
• 2 teaspoons melted butter

To roast the yams:

Preheat oven to 450°F.
Clean the yams well and pierce them with a fork. Place the yams on a non-stick baking sheet (or non-stick foil) and bake in the pre-heated oven until the yams are fork tender, approximately 60 minutes. Allow to cool, then peel.

To make the tart crust:

In the bowl of a food processor, add the shortening, flour and salt. Gradually sprinkle on the cold water until flour is moistened and the dough cleans the side of the bowl. Gather into a ball, flatten and chill for 15 minutes. Divide the dough into 8 pieces. Roll each piece into a ball and then roll out to fit into individual tart pans that are approximately 5" in diameter. Sprinkle the inside of each with some ground pecans. Place the pans on a baking sheet.

To make the filling:

Preheat the oven to 425°F.
Mix together all the filling ingredients until well blended. Pour the filling into the prepared crusts and bake at 425°F. for 15 minutes. Lower the oven to 350°F. and bake for an additional 40-45 minutes.