Baking Tartlets...a question

[Jodi]

I found a recipe for walnut tartlets in my mom's recipe collection. The recipe is for some kind of chocolate-filled tartlet, in which the chocolate is cooked separately and then added to the baked tartlet shells. What I'd like to do is use the tartlet shells and make mini-pumpkin tarts.

Here's the question: I know that normally you bake the shells, add the filling, and then return to the oven to finish cooking. Since my recipe wasn't cooked again, how much time do I reduce the original cooking time by (so that the shells won't burn but the pumpkin will be cooked)? Am I being clear?

THANK YOU!!
Jodi

[SQ]

I recently made the sweet potato streusel tartlets from 11/01 CL. I followed their recipe, almost exactly and it worked great. I baked them for 12 minutes at 425-deg to mostly bake the crust. Then they cooked at 350-deg for 12 mins. to set the filling. That being said, I'd suggest baking your pre-made shells, filled, for about 12 mins. at 350. They firm up pretty quickly b/c the shells are so small.

Let me know what you decide to do. I'm curious to know how yours turn out.