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Pumpkin Custard Tartlets

Pumpkin & Cinnamon Custard Tartlets

Little spiced pumpkin tartlets taken from the Dairy Diary 2023.



Pumpkin Custard Tartlets

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.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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