Old fashioned spiced Pumpkin tart
Serves 6 – 8
½ cup toasted cashew nuts
½ cup bread crumbs
3 g ground cumin
30g melted butter, (beurre noisette)
Maldon salt to season
Mix together and press down in a buttered 21 cm springform cake tin.
Bake in 150 ˚C oven for about 10 min, leave to cool while preparing the filling.
1.6 kg (without skin) diced pumpkin, roasted, blended to a puree and then drained of all liquid. (It is a good idea to start a day in advance. You can hang the puree in muslin cloth for a day to drain.)
1 ½ cups of drained pumpkin puree (see method above)
100 g Castor sugar
2 egg yolks
250 ml cream
250 ml full cream milk
60 g melted butter
170 g cake flour
3 g baking powder
2 g ground ginger
2 g ground nutmeg
2 g ground cinnamon
Pinch of Maldon salt
Pre-heat oven to 150 ˚C, no fan.
Place castor sugar and eggs in a mixer and whisk on medium speed until the sugar has dissolved, be careful not to over mix
Add the pumpkin puree and melted butter and mix well
Sift the flour, baking powder, salt & spices 2 times and add to the pumpkin and egg mix.
Make sure that there are no lumps in the batter.
Add the milk and the cream
Pour the mixture into your prepared cake tin (1 x 21 cm springform cake tin) and bake for about 45min – 1 hour, checking after 40min.
Baking time may vary and could be longer than 1 hour, the tart should be firm to the touch, and the middle might still feel slightly soft but will set.
The tart can be removed from the cake tin once cooled slightly.
The tart can be served with cinnamon buttered roast pumpkin and citrus peel.
Wine suggestion: The spicy nuances of this rich tart lends it perfectly to a pairing with a full-bodied red such as the 2017 La Motte Pierneef Syrah Viognier.