Pump­kin tartlets

Th­ese tasty tartlets are made with fragrant spices and best served luke­warm.

YOU Something Sweet - - CONTENTS -

15 medium or 30 small tartlets Prepa­ra­tion time: 20 min­utes Chill­ing time: 20 min­utes Bak­ing time: 15-20 min­utes

PAS­TRY

250 g ice-cold but­ter, diced 250 ml (1 c) ic­ing su­gar, sifted 500 ml (2 c) cake flour

80 ml (¹⁄₃ c) corn­flour

FILL­ING

180 ml (¾ c) brown su­gar 5 ml (1 t) ground cin­na­mon 2 ml (½ t) ground gin­ger pinch of ground all­spice pinch of salt

2 eggs and 1 egg yolk

500 g cooked pump­kin purée 125 ml (½ c) cream

180 ml (¾ c) full-cream milk cin­na­mon su­gar for

sprin­kling on top ice cream to serve (op­tional)

Pre­heat the oven to 180 °C. Grease the hol­lows of deep muf­fin tins.

1 Pas­try Put the in­gre­di­ents in a food pro­ces­sor and blitz to form a dough.

2 Shape into a roll and chill for 20 min­utes. 3 Cut into 5-mm thick discs. Press discs on the­bot­tomandupthe­sidesto­linethe muf­fin tin hol­lows. Trim and chill in the freezer while mak­ing the fill­ing.

4 Fill­ing Whisk the in­gre­di­ents to­gether and pour into the pas­try-lined muf­fin hol­lows. Bake for 15-20 min­utes or un­til the fill­ing has set. Dust with cin­na­mon su­gar and serve luke­warm with ice cream, if pre­ferred.

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