Creamy Autumn Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Preparation steps
1.
Heat the oven to 200ºC (180º fan).
2.
Boil the pumpkin in a little water for 15 minutes or until the pumpkin is tender. When it is cooked, drain well and pass through a sieve to make a smooth puree.
3.
While the pumpkin is cooking, roll out the pastry to about 1/2cm thickness and use it to line a greased 9 inch/23cm tart tin. Cut eight leaf shapes from the trimmings and set aside.
4.
Line the pastry case with greaseproof paper and fill with baking beans. Place the tart tin on a greased baking sheet, lay the pastry leaves alongside and bake in the oven for 10 minutes.
5.
Remove the greaseproof paper and baking beans and return the tart tin to the oven for five more minutes. Set the cooked pastry leaves aside.
6.
Whisk the eggs until pale and fluffy. Place 275ml of the cream in a pan with the sugar and spices and heat until nearly boiling. Remove the pan from the heat and whisk the cream mixture into the beaten eggs.
7.
Fold the pumpkin puree into the cream and egg mixture and pour into the pastry case. Bake in the oven for 35-40 minutes or until the filling is just set then set aside to cool.
8.
While the tart is cooling, whip the remaining cream until it forms soft peaks. Carefully removed the tart from the tin, cut into slices and serve topped with the whipped cream and garnished with the pastry leaves.
