close
Magazine
Advertisement
 

Sweet pumpkin tartlets

Pumpkin is a good example of one of the many vegetables that can be used in both sweet and savoury recipes. Pumpkin pie is the best–known sweet preparation, and this is a lighter version made with filo instead of rich shortcrust and topped with fresh fruit.

Sweet pumpkin tartlets

Ingredients

  • 360 g pumpkin flesh, about 500 g with peel and seeds
  • 1 tablespoon sunflower oil
  • 1 tablespoon (20 g) butter
  • 3 eggs
  • 1 cup (250 ml) reduced–fat evaporated milk
  • ⅓ cup (80 g) firmly packed soft brown sugar
  • ⅓ cup (30 g) desiccated coconut
  • grated zest and juice of 1 orange
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 4 large sheets of filo pastry, 50 × 28 cm each, about 140 g in total
  • ¾ cup (100 g) blackberries or blueberries, or 2 ripe plums, stoned and thinly sliced
  • icing sugar

Preparation

  1. Cut the pumpkin into chunks and place in a saucepan.
  2. Add water to cover and bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.
  3. Drain the pumpkin and return it to the pan.
  4. Replace the pan on the heat and mash the pumpkin with a potato masher until smooth.
  5. Continue heating for a further 4 minutes, stirring often, until most of the excess moisture has evaporated from the pumpkin.
  6. Set aside to cool.
  7. Preheat the oven to 190°C.
  8. In a small saucepan, warm the oil and butter together until the butter melts, then remove from the heat.
  9. Use a little of this oil and butter mixture to grease eight 7.
  10. 5 cm individual flan tins very lightly.
  11. Whisk the eggs, evaporated milk, brown sugar, desiccated coconut, orange zest and juice, cinnamon, ginger and nutmeg together in a large bowl until well combined but not too frothy.
  12. Stir in the pumpkin purée, making sure it is evenly combined with the egg mixture.
  13. Cut 32 squares measuring 12 cm from the filo pastry – 8 squares from each sheet.
  14. Layer 4 filo squares in each prepared tin, brushing each square sparingly with the oil and butter mixture.
  15. Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal–edge effect.
  16. Spoon the pumpkin filling into the pastry–lined tins.
  17. Bake the tartlets for 20–25 minutes or until the filling is lightly set.
  18. Allow to cool in the tins until warm.
  19. Top the tartlets with blackberries, blueberries or plums and dust lightly with icing sugar, then serve immediately.

MAKES 8 TARTLETS
Preparation: 35 minutes
Cooking: 20-25 minutes



Source:

Amazing Vegetables

Click here for more cookbooks...
Advertisement

More Recipes

Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Advertisement