Halloween Recipe: Spiced Pumpkin Custard Tart
October 23, 2020
Halloween Recipe: Halloween Edible Flowers and Leaves, Feature 2
To show chefs, bakers and our Nurtured customers what you can do with our limited edition Halloween Flower Mix, we’ve teamed up with 2 wonderful chefs, and an amazing insta-baker.
Last week, we featured @whipandwhiskcakery’s Halloween Chocolate Bark. This week, we have Head Chef Chef Laurie Curtis’s Pumpkin Tart, garnished with edible flowers and edible leaves from our Halloween mix.
Laurie Curtis is a private chef working in Manchester, who produces some of the most beautiful dishes. Follow below to create one of his Halloween-inspired dishes:
Chai Spiced Pumpkin Custard Tart
For the Tart Case:
- 165g Soft Butter
- 100g Icing Sugar
- Pinch of Salt
- 50g Almond Meal
- 70g Egg Yolks
- 400g Flour
- Mix the dry ingredients in a food processor. Then, add the butter to form breadcrumbs. Next, add the eggs to bring everything together. Chill the dough in the fridge for 1 hour.
- Remove the dough and leave at room temperature for half an hour.
- Next, line the tart cases with the dough and blind bake for 15 minutes at 165°C.
For the Chai Spiced Pumpkin Custard:
- 170g Pumpkin Puree
- 400g Condensed Milk
- 2 Chai Tea Bags
- 1tsp Ground Cinnamon
- 1st Grated Nutmeg
- 1tsp Ground Ginger
- 1tsp Ground Allspice
- 3 Egg Yolks
- Roast half a pumpkin or squash with the skin on. Then, blend in a food processor.
- Bring condensed milk, pumpkin, chai tea bags and spices to the boil. Meanwhile, whisk your eggs until pale.
- Pour the condensed milk mix through a sieve onto your egg yolk and whisk, then chill.
- Pour the chilled custard into your tart cases and bake for 10-15 minutes at 150°C.
For the Chestnut Caramel:
- 400g Condensed Milk Caramel
- 100g Cooked Chestnuts
- Boil the chestnuts in caramel until soft, then blend in a food processor.
For the Tangerine Crisps:
- 2 Tangerines
- 50g Marmalade
- Thinly slice the tangerines to make rounds and lay out on baking paper.
- Heat the marmalade in a pan or microwave and brush the rounds.
- Bake for half an hour at 100°C, then turn over and bake for another half an hour.
Plate the tart and garnish with edible flowers and leaves from Nurtured in Norfolk’s Halloween Flower Mix. Dark purple Butterfly Sorrel purple and orange Viola flowers, fire feather and flower petals have been used on Laurie’s tart.