Pumpkin Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180°C. Unroll the shortcrust pastry into a buttered 24 cm tart pan, prick the base with a fork, line with parchment paper and baking beans, then blind-bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until the base is golden.

Let it cool on a wire rack while you prepare the filling.

Step 2: Make the pumpkin filling

In a large bowl, whisk the eggs with the brown sugar until pale. Add the pumpkin purée, heavy cream, cinnamon, ginger, nutmeg, vanilla extract and the pinch of salt. Mix until perfectly smooth and homogeneous.

Taste and adjust the sugar depending on how sweet your pumpkin is.

Step 3: Pour and bake

Pour the filling over the blind-baked pastry and spread it gently with a spatula. Bake at 170°C for 35 to 40 minutes: the filling should be set at the edges and still slightly wobbly in the centre.

If the pastry edge colours too quickly, protect it with a strip of aluminium foil.

Step 4: Cool

Take the tart out of the oven and let it cool completely on a wire rack, at least 2 hours. Cooling allows the filling to set so you can cut clean slices.

Then refrigerate for 30 minutes if you prefer it well chilled.

Step 5: Serve

Cut the tart into generous slices with a sharp knife and serve warm or cold, dusted with a little cinnamon. Pair each slice with a scoop of vanilla ice cream or a spoonful of whipped cream.

This tart keeps for 3 days covered in the fridge; take it out 15 minutes before serving.