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CN Publishing
Pumpkin-Orange Custard Tart
Reminiscent of the famous Pasteis de Nata of Lisbon, Portugal, this pumpkin and orange custard recipe makes a perfect Halloween treat or Thanksgiving dessert.
CN Publishing
Pumpkin-Orange Custard Tart Butternut pumpkin, orange, cinnamon, milk and eggs INGREDIENTS all purpose flour, unbleached, 35 grams condensed milk, 395 grams (1 can) butternut pumpkin meat*, 200 grams cinnamon stick, 1 piece orange juice, fresh, 160 grams vanilla extract, pure, 5 grams egg yolks, 120 grams puff pastry**, 250 grams *quarter a 500-gram butternut pumpkin, lightly salt it, and, face down, bake in a 180° Celsius oven for 30 minutes or until tender. Let cool then scoop out the meat. **nothing beats puff pastry made of real butter. Check out my recipe for better results.
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Prepare the filling:
%11.%Cut into 1.0 inch (2.5 cm) portions.
%1.%Combine the flour and condensed milk in a pot and cook over medium heat, stirring continuously, until thickened. Remove from heat.
%12.%Dust with some flour and roll out each portion into a round shape and as thin as possible.
%2.%In another pot, put together the pumpkin meat, cinnamon stick and orange juice. You may add the vanilla bean pod at this point if using. %3.%Boil the pumpkin mixture over medium heat until thickened/ liquid is reduced to about half. %4.%Remove the cinnamon stick (and vanilla bean pod) and puree the mixture using a stick blender or food processor. %5.%Pour the mixture into the condensed milk mixture and over medium heat bring the temperature up and cook for about 2 minutes.
%13.%On a greased 12-cup large muffin tray, press the puff pastry onto the mould leaving a raised lip on the sides. %14.%Fill with the custard filling 3/4 full. %15.%Bake at 290° Celsius until the edges of the puff pastry are frilled and browned and the top of the custard is dark brown - 810 minutes. %16.%If the puff pastry tends to get undercooked inside, pre-baked the shells in the oven using pie-weights. %17.%Serve with a dusting of cinnamon powder.
%6.%Remove from heat. Whisk the eggs. %7.%Temper the eggs with a little bit of the pumpkin-milk mixture. %8.%Return the mixture into the pot and continue stirring until smooth. You may strain the mixture if there are lumps. %9.%Cover the surface with plastic/cling film to prevent skin from forming. Set aside. %10.%Roll the puff pastry into a thin log of about 1.0 inch (2.5 cm) in diameter and 12 inches long (30.0 cm).
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