Mini Pumpkin Tarts With Gingered White Chocolate Cream

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1 (5 ounce) can evaporated milk

12 ounces whipping cream

4 tablespoons shortening

1 cup cooked pumpkin

1/4 cup toasted pine nuts

1 cup flour

2 tablespoons brown sugar

1/4 teaspoon salt

1 1/2 teaspoons ground ginger

candied ginger , to garnish

For the crust

3 tablespoons ice water

1 1/2 tablespoons butter , cold and cut into small pieces

For the filling

For the Gingered Cream

2 ounces white chocolate , grated

1 egg , lightly beaten

1 slice fresh ginger

1/3 cup brown sugar

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