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Warwick Conferences

Pumpkin Tart (Sweet) Recipe

Serves 6-8

Pastry

Ingredients

(Alternatively you can use shop bought shortcrust pastry)Pumpkin

  • 150g plain flour
  • 75g butter
  • 50g icing sugar
  • 1 egg yolk

 Method

  1. Sieve flour into a bowl and mix with the butter.
  2. Next mix in the sieved icing sugar, then add the egg yolk.
  3. Gently knead into a dough (if it feels a little dry add a tbsp of cold water).
  4. Roll into a disc and wrap in cling film then refrigerate for at least 30 mins to let it relax.
  5. Roll the pasty to about 3mm thick and place into an 8” lined tin.
  6. To line the tin, brush with butter and then add grease proof paper and brush with butter again).
    Tip - do not trim the pastry let it hang over the sides).
  7. Ensure pastry is pushed right down to the edges of the dish (you can use a knob of left-over pastry. dipped in flour to avoid breaking pastry, now check for any hole and patch them up.
  8. Bake the pastry blind (blind means – to be cooked before filling with ingredients). To do this cut some grease proof paper just a little bigger than the tin itself, scrunch it up then open it and place it in the rolled-out tart case pastry, add something to hold it down, something like baking beans are best but if you do not have any use rice or lentils (these can be used each time you bake this way, simply store in an airtight container after baking is completed.
  9. Chill the rolled-out pastry/tin again for approx. 20 minutes.
  10. Then bake at 180oC for 10-15 min, remove the beans and paper and bake for another 4-5 mins.

For the filling

Ingredients

  • 550g of cooked and mashed pumpkin flesh (No seeds or skins)
  • 400g condensed milk
  • 100g caster sugar
  • 4 large eggs
  • 1tsp ground cinnamon
  • ½ tsp ground ginger

 Method

  1. Mix all ingredients into a bowl.
  2. Pour into tart and level off.
  3. Bake for 30 mins at 160c until set.
  4. Remove from oven and allow to cool at room temperature on a rack if possible.
  5. Using a sharp serrated knife trim away edges.

Serving suggestion

Can be served warm or cold with fresh cream, ice cream or a sweet sauce.

Serve and enjoy!