Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 1¾” diameter muffin cups (2 pans) with nonstick spray. Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gouda cheese.
Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.