 |
| Spiced Pumpkin Tart |
“I hang the purée in muslin cloth to drain for a day, so it’s best to start this recipe a day in advance.” – Michelle Theron
Serves 6 to 8
A LITTLE EFFORT GREAT VALUE
Preparation: 1 hour, plus overnight draining time
Cooking: 3 hours
Ingredients: For the base:
- toasted cashew nuts 75 g
- panko breadcrumbs 60 g
- ground cumin ¾ t
- butter 30 g, melted
- Maldon salt, to taste
For the filling:
- diced pumpkin 1.5 kg
- caster sugar 100 g
- free-range eggs 3
- free-range egg yolks 2
- butter 60 g, melted
- cake flour 170 g
- baking powder ¾ t
- ground ginger ½ t
- ground nutmeg ½ t
- ground cinnamon ½ t
- salt a pinch
- cream 1 cup
- full-cream milk 1 cup
Directions:
- Preheat the oven to 180°C and roast the pumpkin for 1½ hours, or until soft. Drain well, then hang in a muslin cloth over a bowl overnight. Blend to make a purée, you’ll need 1½ cups.
- To make the base, preheat the oven to 150°C. Mix all the ingredients and press into a greased 21 cm loose-bottomed cake tin. Bake for 10 minutes, then leave to cool while you prepare the filling.
- To make the filling, preheat the oven to 150°C. Place the caster sugar and eggs into a mixer and whisk at a medium speed until the sugar has dissolved, taking care not to overmix.
- Add the pumpkin purée and melted butter and mix well. Sift the flour, baking powder, spices and salt twice and add to the pumpkin-andegg mixture. Mix, making sure there are no lumps. Add the cream and milk.
- Pour the mixture into the cake tin and bake for 45 minutes to 1 hour, checking after 40 minutes. Baking time may vary, the tart should be firm to the touch, and the middle might still feel slightly soft. It will continue to set after baking.
- Allow to cool slightly, then remove from the tin. Serve with cinnamon buttered roast pumpkin and citrus peel.
EmoticonEmoticon