Pumpkin Custard Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">425g pumpkin purée (homemade or canned)</li> <li class="ingredients-single-item">150g light brown sugar</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">½ tsp ground ginger</li> <li class="ingredients-single-item">¼ tsp ground nutmeg</li> <li class="ingredients-single-item">¼ tsp ground cloves</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Fine mesh sieve</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin with the pastry. Place the flour, butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingertips, working quickly to keep everything cool. The colder your ingredients stay, the flakier your pastry will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and 2 tablespoons of ice-cold water, pulsing briefly until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten and makes the pastry tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 200°C (180°C fan/Gas 6). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle approximately 5cm larger than your tart tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press the pastry into the corners without stretching it. Trim the excess leaving a 1cm overhang (this prevents shrinkage), then fold this overhang back inside the tin to create a double-thick edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the pastry is golden and crisp. This crucial step ensures your pastry is fully cooked and prevents the dreaded "soggy bottom." Reduce the oven temperature to 170°C (150°C fan/Gas 3). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry is baking, prepare your filling. In a large bowl, whisk together the pumpkin purée and brown sugar until well combined. If you're using homemade pumpkin purée, ensure it's not too wet by straining it through a fine-mesh sieve lined with cheesecloth for an hour before using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the eggs one at a time, whisking well after each addition. This gradual incorporation helps create a silky-smooth texture without incorporating too much air, which could cause the custard to crack during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Gently stir in the double cream, spices, salt, and vanilla extract. Pass the mixture through a fine-mesh sieve to catch any egg strings or lumps, resulting in the silkiest custard possible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Pour the filling into the pre-baked tart shell. If the shell is still hot, pour slowly to prevent the filling from starting to cook immediately and potentially curdling against the hot pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Carefully transfer to the oven and bake for 30-35 minutes until the custard is just set but still has a slight wobble in the center, like a barely set jelly. The custard will continue to firm up as it cools. Overbaking will cause the custard to crack and become rubbery, so watch it carefully in the final minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight. This chilling time allows the custard to set fully and the flavors to meld together beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Before serving, let the tart sit at room temperature for 20-30 minutes to take the chill off. This brings out the complex flavors of the spices and pumpkin. Serve with a dollop of lightly whipped cream or a sprinkle of extra cinnamon if desired. Your Pumpkin Custard Tart will keep in the refrigerator for up to 3 days. </li> </ol>