Halloween Pumpkin Tarts

Preparation

1. Roll each pie crust into 13-inch round. Cut each into 4 (5-inch) rounds. Press rounds in bottoms and up sides of 8 (4-inch) fluted tart pans.
2. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves and mix well.
3. In a large mixing bowl, beat eggs with an electric mixer on high about 3 minutes or until light yellow. Stir in pumpkin and spice mixture. Stir in yoghurt until well combined.
4. Divide batter among tart pans. Place tarts on a baking sheet and bake tarts at 425°F for 15 minutes, then lower temperature to 350°F and continue baking for 40 to 45 minutes, until tarts are set in middle. Transfer to a wire rack and cool completely.
5. Create spider webs on top of cooled tarts with white decorator icing. For the spider, place a black jelly bean near the center of each web and draw on legs using the black icing. Use the white icing to create eyes on the spider.