Pumpkin egg custard tart

Pumpkin egg custard tart


22 people made this

About this recipe: If you love pumpkin pie and custard tart, this is the recipe for you! A spiced pumpkin egg custard is used to fill a shortcrust pastry case. Serve with a dollop of whipped cream, if desired.


Serves: 8 

  • 1 (23cm) shortcrust pastry case
  • 250g pumpkin puree
  • 3 eggs
  • 1 tablespoon plain flour
  • 4 tablespoons light brown soft sugar
  • 100g caster sugar
  • 1/2 teaspoon salt
  • 1/3 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 475ml milk

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a large mixing bowl combine pumpkin puree, eggs, flour, light brown soft sugar, caster sugar, salt, nutmeg, cinnamon and milk. Beat until smooth. Pour into pastry case.
  3. Bake in preheated oven for 50 minutes or until set in centre.

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