Spiced Pumpkin Milk Tart

Spiced Pumpkin Milk Tart

Yield: 1 tart

Pastry:

125g Butter, unsalted

125ml Castor sugar

1 Egg

500ml Flour

10ml Baking powder

Pinch Salt

Filling:

500ml Milk

250g McCain Pumpkin Chunks

2 Cardamom pods, crushed

1 Cinnamon stick

5ml Vanilla essence

6 Egg yolks

250ml Castor sugar

40ml Flour

5ml Cornflour

Pinch Salt

50ml Butter

How to cook:

Pastry:

Cream together the butter and the castor sugar before adding the egg.
Add the flour, baking powder and salt and incorporate to form smooth dough.
Press into desired cake tins and bake blind at 180˚C until lightly browned.

Filling:

Heat the milk and the McCain Pumpkin Chunks, together with the cardamom pods, cinnamon stick and vanilla essence until the pumpkin is extremely soft.
Remove the aromatics and transfer the milk mixture to a bar top blender and blits until smooth.
Measure out 500ml of liquid and transfer to a saucepan, allow to simmer gently.
Beat the egg yolks with the sugar, flour, salt and cornflour to resemble a smooth paste.
Temper the hot milk mixture with the smooth cornflour paste and mix the two together.
Add the butter and stir continuously until the mixture is thick enough that it coats the back of a wooden spoon.
Transfer into the pastry shell and allow to set in the refrigerator.
Dust the surface lightly with cinnamon sugar and serve.