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Pumpkin and nutmeg tart

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 8

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the shortcrust pastry

  • 115g/4oz unsalted butter
  • 75g/2½oz caster sugar
  • 250g/9oz plain flour, plus extra for dusting
  • 2 free-range egg yolks

For the pumpkin and nutmeg tart

  • 750g/1lb 10oz pumpkin, peeled and cut into 2.5cm/1in cubes
  • 125ml/4fl oz maple syrup
  • 175ml/6fl oz evaporated milk
  • 2 free-range eggs
  • 1 free-range egg yolk
  • ½ tsp freshly grated nutmeg, plus extra to decorate

For the cardamom and toffee date ice cream

  • 200ml/7fl oz full-fat milk
  • 200ml/7fl oz double cream
  • 18 cardamom pods, smashed
  • 2 free-range egg yolks
  • 75g/2½oz caster sugar
  • 150g/5½oz dates, stones removed and chopped (preferably toffee dates)

Method

  1. To make the cardamom and toffee date ice cream, place the milk, cream and cardamom in a saucepan and bring to the boil. Remove the cardamom and leave to cool.

  2. Whisk the egg yolks and sugar in a bowl and then gradually whisk in the milk mixture. Add the chopped dates and pour the mixture into an ice cream maker, churn according to manufacturer’s instructions and freeze.

  3. To make the shortcrust pastry, pulse the butter and sugar together in a food processor then add the flour. Pulse to combine then process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in cling film and leave to chill in the fridge for 30 minutes.

  4. To make the pumpkin tart, preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in tart tin with butter.

  5. Roll out the pastry on a lightly floured work surface and place in the tin. Refrigerate for 15 minutes. Line the pastry with baking paper and baking beans and blind bake for 20 minutes, or until the pastry is light golden brown. Remove from the oven and remove the baking paper and baking beans. Set aside.

  6. Reduce the temperature of the oven to 170C/150C Fan/Gas 3.

  7. Place the pumpkin on a baking tray and roast for 20-30 minutes or until soft, leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk and nutmeg and blend until smooth. Push the mixture through a sieve and then tip into the pastry case. Bake for 10-15 minutes or until the filling has just set.

  8. To serve, cut a slice of the tart and place on a serving plate. Top with a pinch of nutmeg and serve with a scoop of the ice cream.

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