Pumpkin Tart

Pumpkin Tart

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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

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
Instructions:
1
Preheat the oven to 180° Celsius.
2
Spray the baking dish of choice.
3
Cream the butter and the sugar together.
4
Add the eggs one by one, beating well after each addition.
5
Add the salt and self raising flour and mix well.
6
Add the cooked pumpkin and mix well.
7
Transfer to the preferred baking dish and bake for about 45 minutes until golden brown and cooked .
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Rating:

4.15

4.15 from 52

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