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Pumpkin & Cinnamon Custard Tartlets
Rated 5.0 stars by 1 users
Category
baking
Cuisine
British
Author:
Emily Davenport
Servings
36 servings
Prep Time
15 minutes
Calories
72
Little spiced pumpkin tartlets taken from the Dairy Diary 2023.
Ingredients
- Pumpkin 75g (3oz), grated
-
Milk 75ml (2½fl oz)
-
Double cream 75ml (2½fl oz)
- Caster sugar 2 tbsp
- Cinnamon and nutmeg pinch of each
- Egg 1, beaten
-
Vanilla extract ¼ tsp
- Mini tartlet pastry cases 36
- Pumpkin seeds 2 tbsp
- Icing sugar to dust
Directions
- Place pumpkin, milk, cream, sugar and spices in a small pan and bring to a simmer
- Cover and leave for 2-3 minutes until squash is soft
- Using a hand blender, whizz to a smooth liquid
- Pour beaten egg and vanilla over
- mix well
Preheat oven to 180°C/160°fan/Gas 4
- Arrange pastry cases on a baking tray, carefully pour in custard and sprinkle pumpkin seeds over
- Bake in the oven for 5 minutes until just set
- Serve warm with a dusting of icing sugar.
Nutrition
Calories 72, Fat 3.8 grams, Saturated Fat 2.2 grams
