Ingredients
- 1 sheet of Shortcrust Pastry
- 2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
- 3 eggs
- 1 1/2 cups thickened cream, plus extra to serve
- 185g brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- Maple syrup, to serve
- Icing sugar, to dust
Method
- Roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan.
- Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C.
- Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes.
- Reduce oven temperature to 150°C and bake for a further 30-40 minutes.
- Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.
|
