Pumpkin tart

Another day with pumpkin;) I made a very rich and creamy pumpkin tart using my pumpkin cream (it's the same cream I used for the pumpkin cream bread).

I kept two pieces for Mr and I and shared other pieces with Andy's mum and dad and neighbours.

The bright orange smooth filling and well baked sweet pastry with a hint of cinnamon was such a comforting treat in an autumn afternoon. Yum yum yum...

Oh... Halloween is coming soon. Why not try it then?
Ingredients:

Sweet pastry 1 (See here)

Pumpkin cream 500g

Sugar 150g

Salt pinch

Cinnamon powder 1/2 tsp

Vanilla pot seed 1/4tsp

Egg 3

Flour 80g

Crème fraiche 180g

1. Prepare the sweet pastry. Line the pastry on a 9 inch tart tin. Prick the bottom of the tart case with a fork. Rest it in the freezer.

2. Preheat the oven to 180ºc. Make the filling. Beat sugar, eggs, salt, cinnamon and vanilla together.

3. Sift flour into 2 and mix.

4. Add pumpkin cream and creme fraiche into 3 and mix well.

5. Take the tart case out from the freezer and pour the filling into the case.

6. Bake in the preheated oven (180ºc) for 60 minutes.