Pumpkin & Cinnamon Custard Tartlets
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
Instructions
1
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.
2
Pour beaten egg and vanilla over; mix well.
3
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.
4
Bake in the oven for 5 minutes until just set. Serve warm with a dusting of icing sugar.
Categories:Baking RecipesDairy Diary 2023 RecipesFreezer FriendlyHalloweenPastryPuddings & DessertsVegetables
