In my opinion, pumpkins are underutilised in desserts. This tart is creamy and smooth and is a great way to add more vegetables into your diet. It has no added sugar, however, you may wish to add a bit of honey to taste if you do have a sweet tooth.
- 2 tablespoons butter, for greasing the baking dish
- 4 tablespoons unsweetened shredded coconut
- 450 g pumpkin
- 160 ml cream
- 30 g butter
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 tablespoons flour (optional)
- ¼ lemon zest
- 1 teaspoon baking powder
- 3 eggs
- 360 ml cream, for serving
Dice the pumpkin into cubes and place in a pan. Pour cream, salt and butter on top. Bring to a boil.
Lower the heat, let simmer until the pumpkin is soft (about 15–20 minutes). Stir occasionally.
When the pumpkin is soft, add the rest of the ingredients, except for the eggs, and mix to a smooth puré using a hand mixer, blender or food processor.
Whisk the eggs in a separate bowl with a hand mixer for 2–3 minutes. Add the pumpkin puré and mix well.
Preheat the oven to 200°C. Grease a baking dish with butter and apply the coconut flakes evenly.
Pour the batter into the baking dish and bake for 20 minutes.
Serve with a dollop of whipped heavy cream.