Spooky Pumpkin Pie |
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For the Pastry:
· 100g plain flour · 40g caster sugar · 2 tsp cocoa powder · ½ tsp cinnamon · 1 egg · 100g butter, cubed For the Filling: · 1 tin pumpkin puree OR 300g steamed pumpkin flesh · 150g light brown soft sugar · 250ml crème fraiche · 3 eggs · 1 tsp cinnamon · 1tsp ginger · ¼ tsp nutmeg To decorate: · Writing icing or melted chocolate in a piping bag
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1. Mix all of the pastry ingredients together, rubbing together with your fingers till you have a solid ball.
2. Heat the oven to 180 C / Gas 4. Butter a round pie dish and sprinkle it with flour. 3. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Press dough into bottom and up sides of the pie dish; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes. 4. Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula. 5. To prepare the filling: whisk all of the filling ingredients together until smooth, then spoon into the chocolate crust. 6. Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes. 7. Using the writing icing, draw a colourful spider web (or any other spooky design) onto the tart. Alternatively, drizzle or pipe melted chocolate onto the tart and put into the fridge for at least 1 hour to set.
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