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 and Yellow Rice Recipe page, 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!
Serves: 6 Prep time: 30 Minutes Cook time: 45 Minutes Ready in: 75 Minutes
Nutrition: Calories 340 Carbs: 47 Protein: 6.9g Fat: 15.6g