Yields8 Servings
For the pastry
 40 g walnut halves
 55 g caster sugar
 250 g gluten free white plain flour blend
 Pinch salt
 ¼ tsp xanthan gum
 125 g margarine or softened butter
 1 egg yolk plus 1 large egg to glaze
For the filling
 About 600g pumpkin cut into 2cm pieces
 4 large eggs
 150 g softened butter, in pieces
 100 g condensed milk
 75 g soft light brown sugar, plus to sprinkle
 Finely grated zest of 1 orang
For the pastry

Finely grind the sugar and walnuts in a food processor; add the flour, salt, xanthan gum and butter and whiz to a fine crumb texture


Add the yolk and 2 tablespoons of cold water and pulse until it comes together in clumps, adding a little extra water if needed; bring together in a ball, flatten into a disc and wrap in clingfilm; chill for 30 minutes


Meanwhile preheat the oven to 200C/Gas6; wrap the pumpkin in foil, place on a baking tray and bake for 50 minutes until very tender; leave the pumpkin to cool for 10 minutes, then put into a food processor or blender with the eggs and whiz until smooth


Set aside 75g of the pastry for the decorations; divide the rest of the pastry into 8 and roll out one piece at a time to a disc about 15cm in diameter; use to line 8 x 10cm nonstick mini pie or tartlet tins that are 2.5cm deep; prick the base of each tart with a fork; put the tins on a baking tray and chill the pastry cases for 30 minutes


Roll out the reserved pastry and cut out decorations of your choice; place them on a plate and chill as well


Bake the tartlet cases for 10 minutes on the baking tray; lightly beat the egg with ½ teaspoon of cold water and brush over the inside of the pastry cases and the pastry rims; bake for a further 5 minutes until the pastry is crisp and golden; reduce the oven temperature to 180C/Gas 4


For the filling, whisk the soft butter, condensed milk and brown sugar together in a bowl, then whisk in the pumpkin mixture and stir in the orange zest; the filling will look slightly curdled, but becomes velvety smooth during cooking; brush the pastry decorations with the beaten egg


Divide the filling between the pastry cases; arrange the pastry decorations on top of the tartlets and bake for 20-25 minutes or until the filling is set


Allow the tarts to cool for 10 minutes before taking out of the tins; scatter some sugar on top and serve with cream

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