Pumpkin and nutmeg tart

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 8

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the shortcrust pastry

  • 115g/4oz unsalted butter
  • 75g/2½oz caster sugar
  • 250g/9oz plain flour, plus extra for dusting
  • 2 free-range egg yolks

For the pumpkin and nutmeg tart

  • 750g/1lb 10oz pumpkin, peeled and cut into 2.5cm/1in cubes
  • 125ml/4fl oz maple syrup
  • 175ml/6fl oz evaporated milk
  • 2 free-range eggs
  • 1 free-range egg yolk
  • ½ tsp freshly grated nutmeg, plus extra to decorate

For the cardamom and toffee date ice cream

  • 200ml/7fl oz full-fat milk
  • 200ml/7fl oz double cream
  • 18 cardamom pods, smashed
  • 2 free-range egg yolks
  • 75g/2½oz caster sugar
  • 150g/5½oz dates, stones removed and chopped (preferably toffee dates)
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