Name: Pumpkin and ginger tart
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Pastry; 250 gram plain flour; 150 gram unsalted butter, diced and chilled, plus extra for greasing; 1 teaspoon salt; 125 millilitre cold water; 1 egg, beaten, for brushing; 500 gram crown or butternut pumpkin (to make 350g purée); 120 gram caster sugar; 1 teaspoon chinese five spice; 2 teaspoon powdered ginger; 2 teaspoon salt; 2 eggs, beaten; 125 millilitre cream, lightly beaten; 1 tablespoon golden syrup; 1 tablespoon miso paste; clotted cream or crème fraîche, to serve; mint, to garnish

Ingredients

Pastry

250 gram plain flour

150 gram unsalted butter, diced and chilled, plus extra for greasing

1 teaspoon salt

125 millilitre cold water

1 egg, beaten, for brushing

500 gram crown or butternut pumpkin (to make 350g purée)

120 gram caster sugar

1 teaspoon chinese five spice

2 teaspoon powdered ginger

2 teaspoon salt

2 eggs, beaten

125 millilitre cream, lightly beaten

1 tablespoon golden syrup

1 tablespoon miso paste

clotted cream or crème fraîche, to serve

mint, to garnish

Method

1.To make pastry, place flour, butter and salt in a food processor and pulse until it resembles breadcrumbs. Add water and process until pastry comes together. Transfer to a lightly floured bench and knead for 30 seconds or until well-combined then wrap and chill for 45 minutes.

2.Meanwhile, peel pumpkin with a sharp knife and cut into large cubes. Place in a pot of cold, salted water and bring to the boil. Cook for 10-12 minutes, or until pumpkin is very soft, then drain. Thoroughly mash with a fork until lump-free, or purée in a blender. You will need 350g of pumpkin purée for the filling.

3.Place sugar, five spice, ginger, salt, eggs, cream, golden syrup and miso in a bowl and gently whip until well combined. Fold in the pumpkin purée and mix well.

4.Grease a 24cm tart tin. Roll dough on a floured work bench until 5mm thick then gently line the tart tin, pressing pastry down with fingertips. Cut off any excess dough and prick base with a fork. Rest in fridge for 40 minutes.

5.Preheat oven to 160°C. Place baking paper in tart shell then fill with raw chickpeas or uncooked rice and blind bake for 25 minutes. Remove from oven and take out baking paper and weights. Brush tart with beaten egg and bake for a further 5 minutes then remove.

6.Spoon filling into tart shell until just under the top and bake for 20 minutes or until filling sets. Cool before removing from tin. Slice and serve with clotted cream or crème fraîche. Garnish with mint.

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