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.