Ingredients
- For the tart crust:
- 200g plain flour
- 100g cold unsalted butter, cubed
- Salt (a pinch)
- 1 egg yolk
- 30g granulated sugar
- 2-3tbs cold water
- For the pumpkin filling:
- 400g pumpkin puree (canned or homemade)
- 100g granulated sugar
- 2 eggs
- ½tsp ground cinnamon
- ¼tsp ground nutmeg
- ⅛tsp ground ginger
- ⅛tsp ground cloves
- ½tsp vanilla extract
- 200g Velvet Cloud sheep's milk yogurt
- For the tart crust: in a large bowl, combine the flour, sugar and a pinch of salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the egg yolk and two to three tablespoons of cold water. Mix until the dough comes together. If needed, add an additional tablespoon of water, but do not overwork the dough. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 180 degrees.
- For the pumpkin filling: in a bowl, combine the pumpkin purée, granulated sugar, eggs, spices (cinnamon, nutmeg, ginger, cloves) and vanilla extract. Mix until well combined.
- Roll out the chilled dough on a floured surface and line a nine-inch tart pan with the dough. Trim any excess. Pour the pumpkin filling into the tart shell and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool to room temperature before serving, with a dollop of the yogurt.
