Name: Pumpkin tarts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1 cup cooked pumpkin, mashed; 1/2 cup milk; 1/4 cup brown sugar; 2 eggs, lightly beaten; 1 tablespoon maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon each ginger, cloves, nutmeg; ice-cream or cream, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed

1 cup cooked pumpkin, mashed

1/2 cup milk

1/4 cup brown sugar

2 eggs, lightly beaten

1 tablespoon maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon each ginger, cloves, nutmeg

ice-cream or cream, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease two 12-hole patty pans.

2.Using a 7cm round pastry cutter, cut 24 discs from the pastry. Ease into recesses of prepared pans. Prick bases with a fork. Rest in freezer, 5 minutes. Bake, 5-8 minutes.

3.Whisk together pumpkin, milk, sugar, eggs, maple syrup and spices, until well combined. Pour into pastry cases. Bake, 10-12 minutes, until set. Set aside to cool. Serve with ice-cream or cream.