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Pumpkin and Almond Tart

Course Type: Desserts
Recipe Type: Tartes
Serves: 8 persons
Preparation Time: 20 minutes
Cooking Time: 45 minutes


For the crust:
3 cups or 300g digestive biscuits, crumbled
½ cup or 100g butter, melted
For the Filling:
500g pumpkin, peeled and grated
½ cup or 100g sugar
1 cup or 250ml milk
1 tin or 397g Sweetened Condensed Milk
2 tablespoons rosewater
1 cup or 100g ground almonds

*Combine biscuit crumbs and butter in a bowl and rub the ingredients using finger tips to form a dough. Press dough over the base and sides of a 26cm loose bottom tart tin. Set aside.
*Add pumpkin, sugar and milk to a large saucepan. Stir over medium heat for 10 minutes or until milk thickens. Remove from heat.
*Add Sweetened Condensed Milk, rosewater and ground almond to the pumpkin mixture and mix well.
*Spoon mixture into the prepared tart tin. Bake in a 180˚C preheated oven for 45 minutes.
*Allow to cool in fridge for 2 hours before serving.

*Tip: Stir constantly to avoid scorching. Add a bit more milk if the milk evaporated quickly before the pumpkin was well cooked.

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