The Glasshouse
Ingredients
- 200g pumpkin purée
- 200g whipping cream
- 3 egg yolks
- 55g sugar
- 1g nutmeg
- 2g cinnamon
Method
- Peel and slice the pumpkin then simply boil or steam until it’s cooked.
- Blend to a smooth, purée texture.
- Heat the cream with the spices and leave to infuse for 2 mins.
- Combine all other ingredients in a bowl and pour the hot cream mix over whilst whisking.
- Strain the mixture through a fine sieve.
- Pour into the tartlet and bake in a convection oven at 95ºC for 20 mins.
- Cook until a slight wobble remains in the middle of the tart.
- Leave to fully cool and garnish with a scoop of thick set cream.
