30MINS + 30MINS CHILLING
- 450g butternut or Kent pumpkin, peeled, chopped (345g peeled pumpkin)
- 2cm piece ginger, peeled, grated
- 3 tbs maple syrup
- 2 egg yolks
- ¼ cup caster sugar
- 2 tbs corn flour
- 300ml milk
- Softly whipped cream & cinnamon sugar, to serve
- 2 cups plain flour
- ¼ cup icing sugar
- 125g butter, chilled, chopped
- 2-3 tbs iced water
1 To make the pastry; Process the flour, sugar and butter to fine crumbs. Add 2 tablespoons water and process until dough just comes together, add more water if necessary. Halve the pastry, shape into two rounds. Wrap in baking paper and refrigerate 15 minute.
2 Preheat oven to 180°C fan forced. Grease two x 12 hole 5cm (base), 6cm (top) mini tart pans. Roll 1 piece dough out to 5mm thick. Cut eight x 8cm rounds from the pastry. Press pastry together, re roll and cut another 4 rounds. Press pastry rounds into prepare pan. Pierce base with a fork. Place in the freezer 15 minutes until firm. Repeat with remaining pastry. Bake pastry for 12-15 minutes until light golden.
3 Meanwhile, cut pumpkin into 3cm pieces. Place onto a microwave-safe plate. Cover with damp paper towel, microwave 5 minutes on High/100% until tender. Stand 5 minutes. Mash pumpkin with a fork, add the ginger and maple syrup. Mix well.
4 Whisk egg yolks, sugar and cornflour together until well combined. Add milk, 1/4 cup at a time, stirring well after each addition. Transfer to a saucepan and cook, stirring constantly, over medium heat for 10 minutes or until custard comes to the boil. Remove from the heat, stir in the pumpkin mixture.
5 Spoon a heaped tablespoon of warm pumpkin custard into each pastry case. Bake 8 minutes. Allow to cool in pans. Once cool remove to a plate. Top with whipped cream and sprinkle with cinnamon sugar. Serve.
TIP – if you don’t have time to make your own pastry, use frozen shortcrust pastry sheets or buy pre-cooked sweet pastry cases.