These tasty tartlets are made with fragrant spices and best served lukewarm.
15 medium or 30 small tartlets Preparation time: 20 minutes Chilling time: 20 minutes Baking time: 15-20 minutes
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
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.