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Pumpkin tart


  • 350 g (625 ml) cake flour
  • 2 ml salt
  • 30 ml caster sugar
  • 226 g (245 ml) unsalted butter, cubed
  • 90 ml water

Put the flour, salt and caster sugar in your food processor. Add the butter and blend until it’s mixed into the flour. Add the water – not all at once – until a dough forms. Cover with cling wrap. Place in the fridge for about 30 minutes. Then line 2 buttered tart dishes with the dough. You can either roll it out or simply press it into the dishes. Meanwhile, preheat the oven to 180 °C.


  • 3 large eggs
  • 500 ml pumpkin puree
  • 125 ml cream
  • 110 g (137 ml) brown sugar
  • 5 ml fine cinnamon
  • 2 ml fine ginger
  • 1 ml salt

Beat the eggs in your electric blender. Add the rest of the ingredients and mix well. Pour the mixture into the lined tart dishes. Bake for about 45 minutes until the filling has set. Remove and leave to cool. Serve with whipped cream or ice cream.