Main content

Citrus Pumpkin Tart


  • 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


  • 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.


» Metric Converter

» Top Wine Matches For This Recipe


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by Janice253Report
Is this a sweet or savoury meal?
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine