PASTRY BASE
BEGIN WITH MAKING THE PASTRY - SIFT FLOUR, SALT AND CASTOR SUGAR INTO A MIXING BOWL, THEN ADD THE BUTTER, USE A PADDLE ATTACHMENT
AND SLOWLY MIX TO A CRUMBLE LIKE TEXTURE - THEN ADD ENOUGH COLD WATER TO ALLOW THE DOUGH TO HOLD TOGETHER.
DO NOT OVERMIX, WRAP DOUGH IN CLING FILM AND REFRIGERATE AND REST UNTIL FIRM.
ROLL OUT ON A LIGHTLY FLOURED SURFACE 3-4mm THICK ( QUITE THIN ) AND LINE PREPARED AND GREASE TART RINGS. OVERLAP EDGES PRESS PASTRY WELL IN TO CORNERS AND RETURN TO THE FRIDGE TO REST AND SET.
TRIM EDGES WHEN READY TO COOK, LINE WITH GREASEPROOF PAPER AND 1/2 FILL WITH BAKING BEANS. COOK IN A MODERATE OVEN AT 330F/165C FOR AROUND 10-15 MINUTES UNTIL COOKED THROUGH BUT ONLY VERY LIGHTLY COLOURED.
FILLING
CUT PUMPKIN INTO LARGE PIECES - SCRAPE OUT SEEDS AND PLACE CUT SIDE DOWN INTO A ROASTING TRAY - LEAVE THE SKIN ON.
ADD A 1/2 CUP OF WATER AND ROAST IN A HOT OVEN AT 450F/225C FOR AROUND 30-40 MINUTES UNTIL WELL COOKED.
USE A SPOON TO REMOVE FLESH FROM THE SKIN AND PUREE IN A FOOD PROCESSOR UNTIL VERY FINE. YOU WILL NEED 750ml OF PUMPKIN PUREE FOR THIS RECIPE. MEASURE!
TRANSFER PUMKIN PUREE TO A LARGE BOWL SLOWLY WHISK IN REMAINING FILLING INGREDIENTS, POUR EVENLY INTO THE COOKED PASTRY RINGS AND RETURN TO A LOW/MODERATE OVEN TO SLOWLY COOK
UNTIL JUST SET AND ONLY VERY LIGHTLY COLOURED ON TOP ( SAME AS FOR LEMON TART )
COOK SLOWLY AT 325F/155C FOR AROUND 30-40 MINUTES UNTIL BARELY SET - THE MIDDLE SHOULD STILL BE WOBBLY, THIS WILL SET AS THE PIE COOLS TO ROOM TEMPERATURE.
WHEN COOL CUT INTO PORTIONS AND SERVE WITH SEMI WHIPPED CREAM OR SEMI WHIPPED CREAM CHEESE CREAM