Prepare recipe for 2-crust pastry. Roll 1 portion on floured surface to 1/8-inch thickness. Cut into 6-inch circles; fit loosely into muffin cups. May line tart pans with circles of pastry cut to fit. Fold edges to form standing rims; flute. Prick. Continue with remaining pastry.

FILLING:

1 c. sour cream
3 well-beaten egg yolks
1 1/2 c. cooked, mashed yams, canned or cooked
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
3 well-beaten egg whites

Heat cream (thick or commercial) slowly in a 2-quart saucepan over low heat. Combine egg yolks and yam mixture. Blend in next 6 ingredients. Pour slowly into sour cream; blend well. Cook over low heat, stirring, until thickened. Cool.

Fold beaten egg whites into yam mixture. Spoon at once into tart shells, 1/3 cup in each. Bake at 350 degrees (F) for 10 minutes. Cool. Top with whipped cream. Nice to add rum flavoring to cream or a dash of cinnamon, nutmeg or mace to the cream. Mix lightly before serving. Yield: 1 dozen tarts.