Pumpkin & Ginger Tart
Use up leftover Halloween pumpkin in this pumpkin and ginger tart.
100g FAGE Total
500g pumpkin, peeled, seeds removed & cut into large chunks
2 free-range eggs
20g stem ginger, diced
100g caster sugar
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 ready-made flan case
- Preheat the oven to 190°C/385°F/Gas Mark 5.
- Place the pumpkin into the top of a steamer and steam for 15-20 minutes, or until tender. Remove from the steamer and allow to cool.
- Put the pumpkin into a food processor and blend to a purée. Then add the eggs, ginger sugar, cloves, cinnamon and nutmeg to make the filling.
- Pour the pumpkin mixture into the pastry tart and place into the oven to bake for 40-45 minutes, or until the filling has set. Remove from the oven and cool for at least two hours.
- Serve with a dollop of FAGE Total yoghurt.
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