PUMPKIN MILK TART

MAKES A LARGE MILK TART Preparation: 20 min Baking: 30-35 min

400 g puff pastry 1 egg, whisked pinch of ground

cinnamon FILLING 250 ml (1 c) milk 1 cinnamon stick 60 ml (¼ c) light

brown sugar 45 ml (3 T) cake flour 30 ml (2 T) cornflour 2 eggs, separated 500 ml (2 c) mashed

cooked pumpkin 5 ml (1 t) baking

powder pinch of salt ground cinnamon

for dusting

Preheat the oven to 180 °C and grease a 23-cm enamel plate with nonstick spray. 1 Lightly roll out the puff pastry on a floured surface. Line the whole enamel plate with the pastry. Brush the edges with the egg then add a ring of pastry to the rim and brush with egg. 2 Prick the base of the pastry a few times with a fork. Chill until needed. 3 Filling Heat the milk and cinnamon stick until almost boiling. 4 Mix the sugar, cake flour, cornflour and egg yolks well. Add the milk to the egg yolk mixture a little at a time while beating continuously. Pour the mixture back into the saucepan. 5 Put the saucepan over low heat. Stir continuously until the mixture thickens. Simmer for a minute, then remove from the heat. Stir in the pumpkin and set aside to cool. 6 Whisk the egg whites until stiff peaks form. Fold into the pumpkin mixture with the baking powder and salt. 7 Spoon the filling into the prepared crust and bake for 30-35 minutes or until the filling has set and the pastry is golden brown. 8 Dust the top with ground cinnamon and allow to cool before serving.