Fruit and Veg City Recipes: Pumpkin and Ginger Tart

Ingredients:

- 375g Ready Made Pastry 

Filling: 

- 2 cups pureed Pumpkin
- ¾ cups Brown Sugar
- 1 ½ cups Cream
- 2 Eggs
- 2 tablespoons All Purpose Flour
- 1 teaspoon Ground Cinnamom 
- 2 teaspoons, finely grated Ginger
- ½ teaspoon grated Nutmeg 

Method: 

Preheat the oven to 200ºC. Roll out the pastry on a lightly floured surface until 3mm thick. Line a deep 23cm tart ring or removable-base deep 23cm tart tin with the pastry and trim. Prick the base and the side of the pastry, line with non-stick baking paper and fill with blind baking beans. Bake the pastry case for 5 minutes, then remove the blind baking beans and cook for a further 5 minutes or until golden. To make the filling, place the pumpkin, sugar, cream, eggs, flour, cinnamon, ginger and nutmeg in a food processor and process until just combined. 

Pour into the pasty case. Reduce the oven temperature to 180ºC and bake for 25-30minutes or until the filling has just set. Serve with cream. Serves 8-10.