Pumpkin Tart

For 6 people. Preparation time: 30 min. Cooking time: 65 min.


  • 250 g short crust pastry
  • 500 g pumpkin flesh
  • 2 eggs
  • 80 g acacia honey
  • 1 tsp mixed spice
  • 1 tsp lemon zest
  • 1 tsp rum
  • 1 tsp corn flour
  • 2 tsp ground almonds
  • 1 nut of butter


  1. Preheat the oven to 210C
  2. Lightly butter a flan dish 23cm
  3. Line the dish with the pastry, cover with baking paper and rice or use the special cooking balls and blind bake the pastry for about 20 min.
  4. During this time chop the pumpkin flesh and steam it until it is tender which should take about 15 min
  5. Place the pumpkin into a food processor and add the eggs, honey, spices, rum and corn flour and blitz until it is smooth. Then mix in the lemon zest.
  6. Remove the baking paper from the flan and sprinkle over the almonds.
  7. Pour the pumpkin mixture into the flan case and place in the oven to cook for about 45 min.
  8. When cooked leave to cool before removing it from the flan dish and serve with double cream.