Try something different this Easter with this easy recipe
For the tart case:
200g Flour 50g Sugar 80g Butter 1 Whole egg
For the pumpkin filling:
2 Eggs 1 tin of pumpkin puree 1 tin of condensed milk 1 teaspoon of mixed spice 1 teaspoon of cinnamon 1 teaspoon of ground nutmeg
For the top: 50g Pecans 50g Currants 1 teaspoon of cinnamon 10g of Brown sugar
Start by making the pastry for the tart case.
Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.
Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes.
When rested, roll out the pastry to fit a 30cm tart case and trim off any excess.
Pierce the tart with a fork and then place back into the fridge to cool and firm up.
Blind bake the tart case by covering with cling film and placing rice or dried beans inside.
Cook for about 15 minutes at 180.C until it lightly colours then remove the rice or beans and allow to cool.
Now make the filling by combining the pumpkin, puree condensed milk and eggs together in a mixer, add the spices and place into the cooled tart case. Spread out the mix the arrange the pecans and currents on top
Sprinkle with the cinnamon powder and brown sugar then place the tart into a hot oven at 160.C for about 25 minutes.
You can test if the tart is cooked by placing a knife into the centre and it comes out clean.
Allow the tart to cool and set before cutting