This is another recipe innovated in my kitchen .
A warm healthy dessert , and a dessert to adorn
your table for a party or gathering . Mini tarts
will look amazing and tasty.
I made this with raw pumpkin purée ,as I never
like to use canned foods .If you check my
recipes I hardly use condensed milk,even if the
recipe calls for .Well,if you have pumpkin
purée you may use it . For serving I just gave
prominence to the tart alone,no added servings
You could serve with chocolate sauce or ice
cream if you love loaded desserts.
Do try and let me know how you loved it !
Let me go now to my innovated recipe .
For the pastry
1 cup flour
1/2 tsp salt
2 tbsp powdered sugar
50 gm butter ( room temperature)
A little milk to bind
•Bind all these to a firm dough.
•Cover and keep in fridge till filling is prepared.
•Roll out dough ,and place carefully on a pie
•Prick the base with a fork and bake for 8-10
•Pour filling and bake.
For the filling
1 cup raw pumpkin purée
1 tsp butter/ ghee
1/2 tsp salt
3 egg yolks
1/4 cup cream
2 tbsp custard powder ( vanilla ) / 1 tbsp
1/2 cup brown sugar / sugar
1/4 tsp cinnamon powder
3/4 tsp ginger powder
A pinch of nutmeg powder
•Heat butter/ ghee and add the purée with salt,
cinnamon powder,and ginger powder , and
cook till raw taste is gone .
•Add sugar,custard powder and cook till thick .
•Remove from fire .
•Add egg yolks and cream .
•Mix well and add the rest of the ingredients .
•Set aside to cool for few minutes.
•Pour into prepared crust and bake in a 180C
preheated oven for 25 minutes .
•Remove ,add the beaten egg whites, and
return to oven ( 200C ) for 10 minutes .
•Allow to stay warm in the oven till you serve .
For the meringue
3 egg whites
a pinch of cream of tartar/or 1 tsp vinegar/salt
2-3 tbsp powdered sugar
A handful of cashews coarsely ground with 1
•Beat egg whites with cream of tartar stiff.
•Fold in sugar and nuts and spread over the
baked pie .
•Bake in a 200 C oven for 10 minutes,and leave
in the oven till warm
•This way the meringue will not deflate .