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Pumpkin Tarts

This is the last of the Muesli Bar Challenge recipes based on pumpkin. I still have a couple of other recipes to post, but the brush turkeys have got the last of our pumpkins. It was good while it lasted!

The pumpkin recipes have gone over well with the kids so far, in fact all the vegetable based lunch box baking recipes have done well. And the rules of the Muesli Bar Challenge prevent cheating by smothering them in sugar or fat. Proves kids do have taste.

This one is an adaption of an old dessert favourite – pumpkin pie. I have made it a bit more robust to survive the bouncing around in a school bag. It needs very little sugar – pumpkins are naturally sweet – and the only fat is a little butter in the pastry. Pumpkins are loaded with beta -carotenes which are important for protection against a whole range of chronic diseases. This recipe also has a decent amount of protein in the eggs, and eggs also contain lots of choline, which is important for memory.

The Recipe

Makes 12 muffin-sized tarts.

The Pastry

It is really worth making your own pastry. Shortcrust is easy peasy, and you can make homemade with organic wholemeal flour,  egg yolk and real butter rather than “hyrogenated vegetable oils” with their nasty trans fats.

Separate an egg. Put the yolk in the food processor, along with

  • a good cup of wholemeal plain flour,
  • a teaspoon of ginger powder, and
  • a good dessertspoon of butter.

Blend for a minute until it resembles breadcrumbs.  (Or you can just rub the butter and egg yolk into the flour with your finger tips). Add just enough cold water to make a soft dough. Sprinkle flour on your benchtop and roll it out. I use a saucer to cut 10 cm circles and put each in a cup of a greased 12 cup muffin tray.

Bake the shells in a moderate oven for 10 minutes till the pastry is starting to firm but not browning. Meanwhile make the filling.

The Filling

You don’t need to wash the food processor. Just add

  • the egg white and two whole eggs,
  • the juice and rind of a small lemon (or half a large one)
  • a cup of cooked pumpkin,
  • 2  dessertspoons of brown sugar (level ones unless you have a real sweet tooth),
  • a level teaspoon of spices. I use a mixture of cinnamon, nutmeg and ginger with just a touch of cloves.

Fill each shell with the mixture. You can fill quite full – they puff up but don’t overflow. Bake for about 20 to 25 minutes in a moderate oven until the pastry is brown and the filling is set. They will deflate a bit and firm up more as they cool.

{ 5 comments… add one }
  • Joe Landers June 15, 2010, 5:58 pm

    Delicious. The mix of pumpkin and cinnamon worked wonderfully. And a nicely solid crust. Thanks Lindy.

  • Oak Landers June 15, 2010, 6:09 pm

    i dont like pumkin usaully.but i really liked that!!!!!!!!!!!

  • busta June 15, 2010, 6:34 pm

    great pumkin tart,nice and creamy THANKS…..

  • L from 500m2 in Sydney January 21, 2013, 9:51 am

    Do you think these would work with golden nugget pumpkins Linda? They tend to be a bit more watery than a jap/kent. And they would freeze ok, wouldn’t they?

  • Linda January 21, 2013, 9:56 am

    I think they’d work fine with golden nuggets, but I’m not much of an expert on freezing.

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