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Laura Calder

Citrus Pumpkin Tart


Serves 6 to 8

Ingredients

  • One 9-inch/23 cm tart shell, baked
  • 2 cups/500 ml cooked buttercup squash
  • 1 cup/250 ml crème fraîche
  • 1/2 cup/125 ml blood orange juice, or a combination of orange, grapefruit and lemon
  • 3/4 cup/185 ml sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Pinch salt
  • Pinch nutmeg

Method

  1. Heat the oven to 350°F/175°C.
  2. Beat together the filling ingredients and pour into the baked shell.
  3. Bake until the custard is set, about 45 minutes.
  4. Remove from the oven and cool.
  5. Serve.
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