Ingredients
- 360 g pumpkin flesh, about 500 g with peel and seeds
- 1 tablespoon sunflower oil
- 1 tablespoon (20 g) butter
- 3 eggs
- 1 cup (250 ml) reduced–fat evaporated milk
- ⅓ cup (80 g) firmly packed soft brown sugar
- ⅓ cup (30 g) desiccated coconut
- grated zest and juice of 1 orange
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- 4 large sheets of filo pastry, 50 × 28 cm each, about 140 g in total
- ¾ cup (100 g) blackberries or blueberries, or 2 ripe plums, stoned and thinly sliced
- icing sugar
Preparation
- Cut the pumpkin into chunks and place in a saucepan.
- Add water to cover and bring to the boil, then reduce the heat and simmer for 20 minutes or until tender.
- Drain the pumpkin and return it to the pan.
- Replace the pan on the heat and mash the pumpkin with a potato masher until smooth.
- Continue heating for a further 4 minutes, stirring often, until most of the excess moisture has evaporated from the pumpkin.
- Set aside to cool.
- Preheat the oven to 190°C.
- In a small saucepan, warm the oil and butter together until the butter melts, then remove from the heat.
- Use a little of this oil and butter mixture to grease eight 7.
- 5 cm individual flan tins very lightly.
- Whisk the eggs, evaporated milk, brown sugar, desiccated coconut, orange zest and juice, cinnamon, ginger and nutmeg together in a large bowl until well combined but not too frothy.
- Stir in the pumpkin purée, making sure it is evenly combined with the egg mixture.
- Cut 32 squares measuring 12 cm from the filo pastry – 8 squares from each sheet.
- Layer 4 filo squares in each prepared tin, brushing each square sparingly with the oil and butter mixture.
- Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal–edge effect.
- Spoon the pumpkin filling into the pastry–lined tins.
- Bake the tartlets for 20–25 minutes or until the filling is lightly set.
- Allow to cool in the tins until warm.
- Top the tartlets with blackberries, blueberries or plums and dust lightly with icing sugar, then serve immediately.