Pumpkin and Rum Tart Recipe

Pastry :

185 g flour

90 g butter

2-3 tbsp cold water

Pumpkin Filling :

300 g pumpkin, cooked and mashed

250 ml evaporated milk

3 eggs, beaten

179 g brown sugar

1 tsp mixed spice

1 tsp ground ginger

60 ml dark rum

1. To make pastry, place flour in a food processor and process to sift.

2. Add butter and process until mixture resembles fine bread curmbs.

3. With machine running, slowly add water to form a soft dough.

4. Turn pastry onto a lightly floured surface and knead briefly.

5. Roll out pastry to 3 mm thick and line a lightly greased 23 cm flan tin.

6. Line pastry case with nonstick baking paper, weigh down with nonstick baking paper, weigh down with uncooked rice and bake for 10-15 minutes.

7. Remove rice and paper and cook for 5-10 minutes longer or until pastry is golden.

8. To make filling, place pumpkin, milk, eggs, sugar, mixed spice, ginger and rum in a bowl and mix well to combine.

9. Pour filling into pastry case, reduce oven temperature to 180C/350F/Gas 4 and bake for 40 minutes or until filling is firm.

Serves 8

Oven Temperature :

200^oC/400^oF/Gas 6

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