Pumpkin Pie Tart
Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. This sweet treat is great to serve around the holidays, especially Thanksgiving.
If there are too many spicy flavors in this for you, leave out the cayenne.
- For the filling
- 1 Pumpkin (or canned puree, not pumpkin pie filling)
- 6 ozs sugar
- 1 Tbsp Corn starch
- 2 Tbsps Crème fraiche
- 1 tsp cayenne pepper
- 1 tsp Nutmeg (freshly grated)
- 1 tsp cinnamon (powder)
- 1 tsp lemon zest (grated)
- ½ lemon (juice)
- 2 eggs
- 4 Tbsps heavy cream
- To garnish
- 3 ozs heavy cream (whipped to stiff peaks)
For the pastry leaves, make pastry using the same ingredients. Roll out the pastry very thinly and cut out plenty of leaf shapes. Place the leaves on a baking tray lined with baking parchment and bake for approx. 15 minutes at 200°C (180°C in a fan oven), 400°F, gas 6, until golden brown. Let cool and decorate the pie as wished.
Preheat the oven to 400°F.
Cut a 'lid' from the pumpkin and remove all the seeds and fibers. Bake the pumpkin for approx. 50 minutes (without the lid). Remove from the oven and scrape out the flesh. Weigh 14 ounces of the flesh; purée if necessary. Leave to cool completely.
Mix the cold pumpkin purée with the sugar, cornstarch, creme fraiche, cayenne pepper, nutmeg, cinnamon, lemon zest, and juice. Beat the eggs with the cream and stir into the mixture.
Heat the oven again to 400°F.
Roll out the pastry on a floured surface and place it in the springform tin. Form a rim approx. 1.5" high. Spoon the pumpkin mixture into the pastry and smooth the top. Bake for approx. 40-45 minutes.