8 Serves
129 Mins
Place the pumpkin in a large saucepan, cover with water, and bring to a boil. Cover and simmer for 15 minutes until tender, then drain and allow to cool.
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ItalianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
168 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
646 mg / 4,700 mgSodium
691 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
3 g / 28 gSugar
28 g / 50 gSaturated Fat
7 g / 20 gCholesterol
316 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Preheat your oven to 180°C. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin. Chill the pastry for 15 minutes.
Line the pastry with parchment paper and baking beans, then bake for 15 minutes. Remove the beans and paper, and bake for an additional 10 minutes until the base is pale golden.
Increase the oven temperature to 220°C. Push the cooled pumpkin through a sieve into a large bowl to create a smooth puree.
In a separate bowl, whisk together the sugar, salt, nutmeg, half the cinnamon, beaten eggs, melted butter, and milk. Stir this mixture into the pumpkin puree until well combined.
Pour the filling into the tart shell and bake for 10 minutes at 220°C, then reduce the heat to 180°C and bake for 35-40 minutes until the filling is set.
Allow the tart to cool completely before removing it from the tin. Mix the remaining cinnamon with the icing sugar and dust over the top before serving chilled.
4
g19
g43
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