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Pumpkin and spiced caramel tart

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 420
A deliciously spiced pumpkin tart with a caramel base, perfect for autumn gatherings.

Ingredients

Pastry

  • 1 piece baked Shortcrust Pastry case

Pumpkin

  • 500 g grey pumpkin (kabocha squash) or similar (for purée)
  • 2 g salt
  • 2 g cinnamon
  • 2 g nutmeg
  • 1 g clove
  • 1 g ground ginger

Dulce de leche

  • 270 g dulce de leche

Brown butter

  • 65 g brown butter

Cream

  • 240 g pouring cream
  • 115 g golden caster sugar
  • 8 g salt
  • 200 g egg yolks (beaten)

Instructions 

  • Preheat oven to 180°C. Bake pumpkin wedges for 45 minutes, cool, then blend into purée.
  • Mix spices into dulce de leche and spread over pastry base.
  • Simmer pumpkin purée with butter, cream, sugar, and salt; whisk egg yolks with hot mixture, then blend until smooth.
  • Pour custard into tart shell and bake at 125°C for 30 minutes until slightly wobbly.
  • Cool, then remove from tin and slice to serve.

Notes

Ensure the custard is slightly wobbly for perfect texture.
Calories: 420kcal
Cost: $20
Course: Dessert
Cuisine: fusion
Keyword: Pumpkin