These little tarts are velvety and fragrant and it’s a great way to turn a savoury ingredient into a sweet!

Makes 12 medium muffin tin size

For the filling

300g raw cut into even sized pieces

¾  tsp cinnamon

¼ tsp nutmeg

¼  tsp ginger

2 Tbsp brown sugar

Pinch of table salt

1 egg

1 Tbsp cream

For the crusts

1-2 sheets ready made sweet pastry or 150g homemade sweet pastry

12 medium-sized muffin pan

Topping

4 Tbsp brown sugar

2 Tbsp toasted hazelnuts or walnuts, lightly crushed

Method

Preheat oven 170C

Carefully remove the skin and any seeds from the pumpkin.  Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender.  Or you can simply steam the pumpkin until tender.

Drain well and cool.

Filling

Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor). Add the egg and cream whisk until just blended.

Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick.  I used an 8cm round biscuit cutter. Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom.

Spoon the pumpkin mixture into the pastry molds and bake for 20-25 minutes or until the filling slightly wobbles in the center.

Cool for 5 minutes in the tin and then gently remove and cool.

Sprinkle over the topping and enjoy!