Spiced pumpkin tart
SERVES 12 | PREP 20 MINS PLUS CHILLING | COOK 1 HR | EASY
PASTRY
500g plain flour
250g salted butter, diced and cold
200g icing sugar
1 egg, plus 2 egg yolks
PUMPKIN FILLING 425g tin of pumpkin purée
397g tin of condensed milk
2 eggs
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
CHANTILLY CREAM 200ml double cream
40g caster sugar
1 tbsp vanilla paste
TOPPING handful of toasted hazelnuts
1 For the pastry, put the flour, butter and sugar into the bowl of a food processor, and briefly blitz until it’s a breadcrumb texture. Add the egg and yolks, pulsing together briefly, then add 2 tbsp of ice-cold water and pulse until just coming together. If it seems too dry add up to another tbsp of water. Turn out onto a worksurface and shape into a rough ball, flattening slightly to make it easier to roll. Wrap in clingfilm and chill for a minimum of 2 hrs but ideally overnight.
2 Once rested, lightly flour a worksurface and roll out the pastry to about 2mm thickness. Use the rolling pin to pick up the pastry and line a deep, 20cm fluted tart case. Gently tuck the pastry into the case, being careful not to stretch the pastry, and trim any excess by rolling the pin over the top. Return to the fridge for another hour to firm up the pastry – this will help reduce shrinkage while cooking.
3 While the tart is resting, combine together all the filling ingredients and set aside.
4 Heat the oven to 180C/160C fan/gas 4. Remove the tart case from the fridge and line with baking paper, then fill with baking beans. Bake for 15 mins until the edges are nicely golden. Remove the baking beans and paper, and bake for a further 10 mins or until evenly baked all over. Turn down the oven to 160C/140C fan/ gas 3. Add the filling to the tart case and bake for 30-35 mins or until the filling is just set with a slight wobble in the middle. Transfer to a wire rack and leave to cool.
5 For the vanilla chantilly, whisk together all the ingredients in a bowl until soft peaks form, being mindful not to overwhip. Once the tart is cool, finely grate the roasted hazelnuts all over the tart to completely cover. Serve with the chantilly cream.
PER SERVING 619 kcals | fat 32.4G saturates 19G | carbs 69.3G | sugars 36.1G fibre 3.5G | protein 10G | salt 0.5G