Pumpkin & Cinnamon Custard Tartlets
Emily Davenport
36 servings
15 minutes
72
British
baking
Little spiced pumpkin tartlets taken from the Dairy Diary 2023.
For more recipes like this, check out the Dairy Diary recipe collection.
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.