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Spiced Pumpkin Tart with Stem Ginger Cream

Bake a blind pastry case, fill with a spiced pumpkin and cream mixture, bake until set, and serve with ginger-infused cream.

BakingVegetarianDessertAutumnPumpkin
Estimated Nutrition
Calories
534.4
kcal / serving
4275.2 kcal total
Carbs
41.4g
per serving
331.4 g total
Fat
38.5g
per serving
308.2 g total
Protein
6.6g
per serving
52.8 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pack
Sweet Tart Pastry
ready-made, rolled to 5mm thick
110
g
Caster Sugar
1
piece
Icing Sugar
for dusting
CondimentsSauces
3
tbsp
Stem Ginger Syrup
from a jar
Dairy
2
piece
Egg
free-range
200
ml
Single Cream
200
ml
Double Cream
NutsSeeds
50
g
Ground Almond
0.25
tsp
Ground Cloves
0.25
tsp
Ground Cinnamon
0.25
tsp
Dried Ground Ginger
0.25
tsp
Nutmeg
freshly grated
1
sprig
Mint
fresh, for garnish
Vegetables
500
g
Pumpkin
peeled, seeds removed, cut into large chunks
25
g
Stem Ginger
from a jar, finely chopped

Method

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