500g pumpkin puree (steamed and drained well through cloth)
½ tsp salt
½ tsp nutmeg
120 ml milk 120 ml double cream
4 pcs eggs
220 g honey (slightly warm)
• Blind bake the sweet paste (base) then brush with egg wash.
• Mix together the salt, nutmeg, milk and cream and add into the beaten egg then add the puree.
• Lastly add the warm honey and pour into the tart shell and bake at 180 C for 10 minutes and 160 C for about 20 minutes.
100 g Crème Fraiche
100 g Whipped Cream
Thanks to Head Chef Julian Ward at JW Steakhouse jwsteakhouse.co.uk