Pumpkin Custard Tart | Tarte de Abobora e Natas
A deliciously creamy pumpkin custard tart with warm spices, perfect for fall desserts.
Ingredients
Dough
- 250 g Flour
- 150 g Unsalted Butter (soft)
- 100 g Sugar
- 1 egg Egg (room temperature)
- pinch salt
Custard Filling
- 500 ml Milk (2% or 3%)
- 200 ml Heavy Cream (35%)
- 200 g Sugar
- 2 eggs Eggs (room temperature)
- 4 egg yolks Egg Yolks (room temperature)
- 40 g Corn Starch
- 200 g Pumpkin Puree
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp All Spice
- 1/4 tsp Cloves
- 1/4 tsp Salt
Instructions
- Prepare the tart crust by mixing flour, butter, sugar, salt, and egg, then press into a tart pan and bake at 180°C for 15 minutes.
- In a saucepan, heat milk and cream with spices until warm.
- Whisk together eggs, egg yolks, sugar, and cornstarch; slowly add the warm milk mixture, stirring constantly.
- Add pumpkin puree to the custard mixture and combine well.
- Pour the filling into the pre-baked crust and bake at 180°C for 25-30 minutes until set.
Notes
Chill the tart before serving for best flavor.