Pumpkin and nutmeg tart
This delightful autumnal pumpkin pie is served with a cardamom and date ice cream. Flavours galore!
Equipment and preparation: You will need an ice cream maker and a 23cm/9in tart tin for this recipe.
Ingredients
For the shortcrust pastry
- 115g/4oz unsalted butter
- 75²µ/2½´Ç³ú 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
- 75²µ/2½´Ç³ú caster sugar
- 150²µ/5½´Ç³ú dates, stones removed and chopped (preferably toffee dates)
Method
To make the cardamom and toffee date ice cream, place the milk, cream and cardamom in a saucepan and bring to the boil. Remove the cardamom and leave to cool.
Whisk the egg yolks and sugar in a bowl and then gradually whisk in the milk mixture. Add the chopped dates and pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.
To make the shortcrust pastry, pulse the butter and sugar together in a food processor then add the flour. Pulse to combine then process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in cling film and leave to chill in the fridge for 30 minutes.
To make the pumpkin tart, preheat the oven to 200C/180C Fan/Gas 6. Grease eight 10-12cm/4inch tart tins.
Roll out the pastry on a lightly floured work surface and cut out circles slightly larger than the tar tin size. Place each pastry circle in a tin and refrigerate them all for 15 minutes. Line each tin with baking paper and baking beans and blind bake for 10 minutes, or until the pastry is light golden-brown. Remove from the oven and remove the baking paper and baking beans. Set aside.
Reduce the temperature of the oven to 170C/150C Fan/Gas 3.
Place the pumpkin on a baking tray and roast for 20-30 minutes or until soft, leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk and nutmeg and blend until smooth. Push the mixture through a sieve and then tip into the pastry case. Bake for 10-15 minutes or until the filling has just set.
To serve, cut a slice of the tart and place on a serving plate. Top with a pinch of nutmeg and serve with a scoop of the ice cream.
