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Pumpkin Fritter Custard Tart

Homegrown Tastes South Africa S2 Episode 3: Pumpkin Fritter Custard Tart

Serves 2

Pumpkin Fritter Custard Tart


  • 500g Pumpkin, cubed
  • 1/4 cup honey
  • 1 tablespoon Cinnamon
  • 2 tablespoons Olive Oil
  • 400g Puff Pastry
  • Flour, for dusting
  • beans, for blind baking

For the custard:

  • 1 vanilla pod, scraped
  • 2 cinnamon quills
  • 1 teaspoon corn flour
  • 1 egg
  • 2 cups milk

Cinnamon sugar, for garnish


  1. Preheat the oven to 180°C. In a bowl combine the pumpkin, honey, cinnamon & olive oil and place into a roasting dish. Place into the oven and bake until soft and golden. Once baked puree and pass through a sieve.
  2. Roll out the puff pastry and prepare a muffin pan by greasing it. Cut rounds of your puff pastry and place into the muffin pan, top this with squares of baking paper topped with beans. Blind bake your puff pastry for 10-15 minutes, remove from the oven, remove the beans and return to the oven for a further 10 minutes. Remove & set aside.
  3. To make the custard, in a saucepan, heat milk along with the cinnamon quills and scraped pod(reserving the seeds).
  4. In a separate bowl, mix together the sugar, egg, vanilla seeds, and corn starch and pumpkin puree. Once the milk has just come to the bowl remove from the heat and slowly mix into the sugar/egg mixture whilst slowly whisking to prevent the eggs from scrambling. Return the mixture to the pop and whisk until thickened.
  5. Once thickened, pour into the baked puff pastry cups and return to the oven for a further 15-20minutes until the custard has set.


Recipe Inspiration:

  • This recipe was inspired by Gert Johan Coetzee, who loves Pumpkin Fritters, we have used those flavours and taken inspiration from the Portuguese Pastei De Nata and created this delicious Pumpkin Treat!


  • Passing the pumpkin puree through a sieve will create a smoother custard.


  • Slowly whisking the hot milk into the sugar and egg is called tempering, a method that prevents the egg from scrambling.