Thursday, August 24, 2006

Pumpkin Almond Tarts

I have some cooked and pureed pumpkin sitting in the fridge which were leftover from Sunday’s Mee Suah Kueh. Was wondering what to do with them last night and I narrowed myself down to two options: either adding some coconut cream to it and turning it into a gruel-like sweet pumpkin dessert or make them into Pumpkin Tarts. After checking what was available in the pantry, I decided to make the tarts.

I have changed the recipe somewhat by increasing the ground almonds and adding custard powder for a firmer texture. The golden tarts are very fragrant and not too sweet. The fillings is not at all mushy as it has a bit of a bite coming from the ground almonds. This recipe is definitely a keeper!

Source: Kor, W (2006), Dessert’s Temptation – Wendy’s Delights
Malaysia: Seashore Publishing

Pumpkin Almond Tarts

Tart Shells
200g plain flour
10g milk powder
80g butter
40g icing sugar
¼ tsp salt
1 egg (beaten)
½ tsp vanilla essence

400g cooked pumpkin
30g sugar
70g ground almonds
1 egg (beaten)
½ tsp vanilla essence
1 tbsp custard powder

Almond Flakes for garnishing

Method for the Tart Shells:
1) Sift flour & milk powder together.
2) Cream butter & icing sugar till fluffy.
3) Add the salt, egg & vanilla essence and continue to beat till well mixed.
4) Add in the flour and mix them well into the butter mixture with a rubber scraper till just combine.
5) Cover and leave the dough to rest for 30 minutes.
6) Press small pieces of dough into lightly greased tart tins
7) Using a fork, prick the base of the tart shells 2 -3 times. This is to prevent the base from ballooning up during the blind baking process.
8) Bake at 180degC for 10 minutes.

Method for the Fillings:
1) Skinned & dice the pumpkin into small pieces. Steam or microwave in a covered casserole till soft.
2) Mash the pumpkin. You will need 400g of the pureed flesh.
3) Stir in the sugar to the hot pumpkin and leave aside to cool slightly, and then add the ground almonds, egg and vanilla essence.
4) If the mixture is too wet, you can add in the 1 tbsp of custard powder.
5) Fill the half-baked tart cases with the pumpkin fillings, decorate with almond flakes and bake for 15-20 minutes at 180degC till cooked.
6)Immediately remove the tarts from the tart tins and cool them on a wire rack.

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