Ingredients
For the filling
- 300g raw pumpkin cut into even sized pieces
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 2 Tbsp brown sugar
- Pinch of table salt
- 1 egg
- 1 Tbsp cream
For the crusts
- 1-2 sheets ready made sweet pastry or 150g homemade sweet pastry
- 12 medium-sized muffin pan
Topping
- 4 Tbsp brown sugar
- 2 Tbsp toasted hazelnuts or walnuts, lightly crushed
Vendors
PUMPKIN TARTS
Method
- Heat the oven 170C.
- Carefully remove the skin and any seeds from the pumpkin.
- Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender. Or you can simply steam the pumpkin until tender.
- Drain well and cool.
- Filling: Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor). Add the egg and cream whisk until just blended.
- Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick. I used an 8cm round biscuit cutter.
- Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom.
- Spoon the pumpkin mixture into the pastry moulds and bake for 20-25 minutes or until the filling slightly wobbles in the centre.
- Cool for 5 minutes in the tin and then gently remove and cool.
- Sprinkle over the topping and enjoy!
Comments
These little tarts are velvety and fragrant and it’s a great way to turn a savoury ingredient into a sweet.
Makes 12 medium muffin tin size
Thanks to ROSEDALE ORCHARDS for providing the pumpkin used in the cooking demonstration at the Otago Farmers Market
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