Recipes for home ed mums by home ed mums

Thank you to mummy_honey_bee for this recipe. Follow on instagram!!!
Dessert topped with icecream or cream.
For the filling:
500g pumpkin boiled.
1 tin evaporated milk
2 eggs, beaten
5 dates
1 tp of honey
1 tp ground cinnamon or pumpkin spice
1/2 tp salt
Icing sugar for dusting
For the pastry:
200g plain flour
90g butter
2 tlsp cold water
*Place in fridge for 30mins before use.

Filling: Place the pumpkin in a saucepan and Simmer in water for 15 mins.
Heat oven to 180C/160C fan/gas 4.
Roll out the pastry and place in baking tin.
Line the pastry with baking parchment and baking beans, then bake for 15 mins.This is called blind baking.
Then remove from the oven and allow to cool.
Increase oven to 220C/200C fan/gas 7.
Place dates in a small mug topped with boiling water to soften them for 15 mins. Then puree the dates. Blend the pumpkin in a blender.
In a separate bowl, combine the dates, honey, salt and cinnamon.
Mix in the beaten eggs, and evaporated milk, then add to the pumpkin purée and stir to combine.
Pour into the tart shell and cook for 34-45 mins 180C/160C fan/gas 4.
Leave to cool.
Dust over icing sugar and Serve.



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