Ingredients: Serves 8-10
For the pastry
- 175 g plain flour
- 125 g butter, cold and cubed
- 40 g caster sugar
- 1 medium egg yolk
For the filling
- 2 medium eggs
- 100g caster sugar
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ginger
- 300g pumpkin puree (make this by roasting your pumpkin, scooping out the soft flesh then blending until smooth)
- 200 ml evaporated milk
Double cream, crème fraîche, or ice cream to serve
- To make the pastry, place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, go traditional and rub the butter into the flour using your fingers).
- Add the caster sugar and briefly bliz to combine
- Next, add the egg yolk and 2 teaspoons of water and pulse until the pastry comes together.
- Bring pastry together with your hands, wrap in clingfilm and then chill in the fridge for 30minutes.
- Take the pastry from the fridge, lightly dust your work surface with flour and roll out the pastry to fit an 8in round, roughly 1½in deep cake tin.
- Place in the tin, prick base with a fork and chill for 20minutes.
- Preheat the oven to 200°C (180°C fan) then remove your tin from the fridge and line the pastry case with baking parchment.
- Fill with ceramic baking beans or uncooked rice, then place on a baking tray and bake for 15min.
- Carefully remove the parchment and beans, then return the tin to the oven and bake for a further 8 minutes – or until the pastry is cooked through but still light brown.
- Meanwhile, in a large bowl, lightly beat the eggs until pale and fluffy.
- Fold through the sugar, spices and pumpkin until combined.
- Gently mix through the evaporated milk and pour into the cooked pastry.
- Drop the oven temperature to 180°C (160°C fan), then return the tart to the oven and cook for 45-50min or until the filling is just cooked – firm but with a slightly wobble.
- Serve just warm with your choice of topping.