Mixture
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 cups confectioners' sugar
400g pumpkin puree
2 eggs
2 tablespoons corn syrup
1/2 cup milk
Mixture
Sift together flour and salt
Add vegetable shortening in pea-sized pieces
Add 1 tablespoon water to the mixture
Mix lightly with a fork
Gradually add water until the dough is stiff
Shape into a ball
On a lightly floured surface, roll out the dough to a thickness of 3 mm.
Filling
In a bowl, mix together flour, cinnamon, nutmeg, ginger, salt, and confectioners' sugar
Add pumpkin puree to the mixture
In an electric mixer, beat until smooth
Add eggs one at a time, then corn syrup, followed by milk
Assembling
Place the filling inside the dough
Bake in a preheated oven at 180°C for 1 hour or until a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of the tart. It should come out clean.
Remove from the oven and serve with whipped cream.
Mixture
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 cups confectioners' sugar
400g pumpkin puree
2 eggs
2 tablespoons corn syrup
1/2 cup milk
Mixture
Sift together flour and salt
Add vegetable shortening in pea-sized pieces
Add 1 tablespoon water to the mixture
Mix lightly with a fork
Gradually add water until the dough is stiff
Shape into a ball
On a lightly floured surface, roll out the dough to a thickness of 3 mm.
Filling
In a bowl, mix together flour, cinnamon, nutmeg, ginger, salt, and confectioners' sugar
Add pumpkin puree to the mixture
In an electric mixer, beat until smooth
Add eggs one at a time, then corn syrup, followed by milk
Assembling
Place the filling inside the dough
Bake in a preheated oven at 180°C for 1 hour or until a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of the tart. It should come out clean.
Remove from the oven and serve with whipped cream.
Mixture
Mix together flour and salt
Add vegetable shortening in pea-sized pieces
Add 1 tablespoon water to the mixture
Mix lightly with a fork
Gradually add water until the dough is stiff
Shape into a ball
On a lightly floured surface, roll out the dough to a thickness of 3 mm
Filling
In a bowl, mix together flour, cinnamon, nutmeg, ginger, salt, and confectioners' sugar
Add pumpkin puree to the mixture
In an electric mixer, beat until smooth
Add eggs one at a time, then corn syrup, followed by milk
Assembling
Place the filling inside the dough
Bake in a preheated oven at 180°C for 1 hour or until a toothpick inserted into the center comes out clean
To check for doneness, insert a toothpick into the center of the tart
It should come out clean
Remove from the oven and serve with whipped cream.
