250g shortcrust pastry 1 tblsp plain flour half a medium pumpkin 110g caster sugar 150ml single cream 1 egg pinch of nutmeg 1 tsp vanilla essence
Children's age Three years and up
Makes 8-12 tarts
Preparation time 35 minutes
Cooking time 25-30 minutes (plus 45-60 minutes to soften pumpkin) T= together A = adult
T Preheat oven to gas mark 6/200xC.
T Halve the pumpkin, remove seeds and stringy bits. Cut into melon pieces leaving the skin on.
A Place on a baking tray in oven for 45-60 minutes until the flesh is soft.
T Once soft, scoop out the flesh and place in a mixing bowl. Add the caster sugar to the mixture and mix well to form a soft puree.
T Over a floured surface, roll out the pastry very thinly.
T Once the pastry is ready, cut out circles using a cutter.
T Press each circle into individual holes of a bun tin. Bake blind for 8-10 minutes (to bake blind simply means to bake the pastry of the tarts before the mixture is added).
T To prepare the filling, crack an egg into a mixing bowl. Add the cream, nutmeg and vanilla essence. Mix well.
T Combine the egg and cream mixture with the pumpkin puree.
T Fill each pastry case with filling.
T Place the tarts in the oven for a further 15-20 minutes.
T Once the tarts turn a golden brown colour and are set firm, serve with ice cream, cream or on their own.
