Pumpkin and Walnut Tart

A delicious desert. Best served with creme fresh to balance the sweetness. Lovely served hot or cold. This one went down very well!

To make the sweet pastry:

225g of plain flour 

80g of icing sugar

110g of butter

Blend all above ingredients into a ball with a little water if necessary. Roll out thinly and line a greased tart tin with the pastry (if not using a metal dish - bake blind for 10 minutes until opaque). 

To make the pumpkin filling:

200g pureed pumpkin

90g of golden caster sugar

75ml double cream

75ml milk

3 eggs 

1 tsp ground cinnamon 

1 1/2 tsp of mixed spice

1 tsp of vanilla extract 

Blend all above ingredients and spread into the pastry case evenly. Bake at 180oc (fan 160oc) for 20-25 minutes or until set and slightly golden. Let the tart completely cool. 

To make the walnut crumble: 

200g of walnuts (toasted and chopped)

85g of muscovado sugar 

3 tbsp of melted butter  

Mix all ingredients together and spread evenly on the tart. Grill or blow torch until golden.