I've been making this dessert for Thanksgiving every year for the past 17 years. Here are a couple of edits I'd like to suggest, based on my experience. Make an extra 1/2 batch of the filling to make the perfect amount of filling if you use about how much crust I use for each tartlet. I can get 4 dozen mini tarts out of this recipe with that alteration. I use a simple wooden tart crust press to make the crust-making easier. It's best used wrapped in plastic wrap. If you slice the butter before creaming it with the sugar for the crust, it comes together much more easily and thoroughly blended. Finally, I use light corn syrup instead of dark, which makes the tartlets much more palatable sweet. These are my huge family's favorite Thanksgiving finger food. Happy baking!