John Torode’s Pumpkin and Nutmeg tarts
  • Prep Time: 30 mins
  • Servings: 10
  • 1 kg of quantity of short-crust pastry
  • 500 g pumpkin (or butternut squash) unpeeled
  • 100 g brown sugar
  • 1 tablespoon corn flour
  • 1 egg
  • 1 teaspoon nutmeg
  • milk (for glazing)
  • 1 tablespoon caster sugar
  • 1 medium saucepan and 8-10 small pie tins
  • 1 Pre-heat the oven to 200 °C / gas mark 6.
  • 2 Chop the pumpkin into good size chunks, then place them into the oven to bake for 30 minutes, or until soft.
  • 3 Whilst the chunks are baking, roll out the pastry until about 1 cm thick, and cut into circles slightly larger than the base of the tins.
  • 4 Line the 8-10 small pie tins with the circle cut pastry, leaving enough for a lid, afterward place in the fridge for 20 minutes.

    Whilst the pumpkin is still hot, scoop the flesh from the skin. Discard the skin.

    In a bowl, whisk the pumpkin until smooth.

    Beat the sugar, egg and nutmeg together, then add to the pumpkin and whisk some more.

    Let the filling cool, and then spoon the mix into the chilled tart cases.

    With the remaining pastry, cut shapes for the top of the tarts and place on top of the filling. Brush the tops with milk and scatter with caster sugar.

    Place pie dishes on larger baking tray (in case any liquid leaks out) and bake for 25 minutes. Allow to cool before turning out. Enjoy your Pumpking and Nutmeg tart together with a TASSIMO Twinings English Breakfast or another TASSIMO coffee, tea or chocolate speciality.

Product used in this recipe: