Spiced pumpkin tart on a grey plate with a red background

Spiced pumpkin tart

Name: Spiced pumpkin tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 500g plain flour; 250g salted butter diced and cold; 200g icing sugar; 1 egg plus 2 egg yolks; 425g pumpkin puree; 397g condensed milk; 2 eggs; 2tsp ground cinnamon; 1tsp ground nutmeg; 1 tsp ground ginger; ¼ tsp ground cloves; 200ml double cream; 40g caster sugar; 1 tbsp vanilla paste; handful of toasted hazelnuts

Jessica Donovan

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Serves 12

Easy

Prep: 20 mins

Cook: 1 hr

+ chilling

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This tart's filling is infused with warming cinnamon, ginger and nutmeg and topped with grated roast hazelnuts to make the perfect autumnal dessert

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Ingredients

Nutrition

PASTRY

500g plain flour
250g salted butter

diced and cold
200g icing sugar
1 egg

plus 2 egg yolks

PUMPKIN FILLING

425g pumpkin puree
397g condensed milk
2 eggs
2tsp ground cinnamon
1tsp ground nutmeg
1 tsp ground ginger
¼ tsp ground cloves

CHANTILLY CREAM

200ml double cream
40g caster sugar
1 tbsp vanilla paste

TOPPING

handful of toasted hazelnuts

Nutrition: Per serving

kcal619
fat32.4g
saturates19g
carbs69.3g
sugars36.1g
fibre3.5g
protein10g
salt0.5g

Method

step 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.
step 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.
step 3

While the tart is resting, combine together all the filling ingredients and set aside.
step 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.
step 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.

Check out more great ideas for pumpkin

Pumpkin pie topped with maple cream

Authors

Jessica Donovan

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