Pumpkin Tart

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!

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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

½ cup sugar
½ cup soft butter
3 eggs
1 teaspoon salt
1 cup self raising flour
500 g cooked, fine pumpkin, drained well
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 .
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