Pumpkin Tart
Pumpkin tart is a quick bake, something to add to your Sunday lunch meal and very tasty. I had to do this at my last, most recent job, (since it was a lot of South-African type of foods) and went through my recipe file and came across this lovely recipe. I must add that is also very tasty with butternut, but real pumpkin in my opinion works best. Oh, and I have to mention: This pumpkin tart recipe actually freezes fantastically well! You will see on my Bobotie with Yellow Rice recipe, I mentioned there pumpkin tart is a great side meal to it. So I have decided to share it as well, although not on the same page! I can also recommend this as a great side dish on a buffet table. For plating ideas, it can look lovely in a round baking dish, to cut slices (almost like cake) or a lovely square dish or rectangular. For me when thinking of food, I always try visualize how creative one can be when plating, something natural I guess for a Chef? So get all your ingredients together from your pantry, and start making pumpkin tart! Cheers on being proudly South-African!
Prep
30 min
Cook
45 min
Total
1 h 15 m
Serves
6
Ingredients
- ½ cup sugar
- ½ cup soft butter
- 3 eggs
- 1 teaspoon salt
- 1 cup self raising flour
- 500 g cooked, fine pumpkin, drained well
Method
-
Preheat the oven to 180° Celsius
-
Spray the baking dish of choice
-
Cream the butter and the sugar together
-
Add the eggs one by one, beating well after each addition
-
Add the salt and self raising flour and mix well
-
Add the cooked pumpkin and mix well
-
Transfer to the preferred baking dish and bake for about 45 minutes until golden brown and cooked
