serves 12

for pastry
1 cup plain flour
pinch of salt
⅓ cup warm water
120g butter, at room temperature

for pumpkin custard
¾ cup milk
1 egg
3 egg yolks
¼ cup caster sugar
2 tbsp plain flour
1 tsp vanilla bean paste
¾ cup pumpkin puree*
cinnamon powder, to serve

For the dough, mix together flour, salt and water in a small bowl until a dough forms. Turn out onto a well-floured bench and knead until smooth. Wrap in clingfilm and allow to rest for 30 minutes in the refrigerator. Roll out the dough on a floured bench to form a 20x20cm square. Spread one-third of the butter on to two-thirds of the dough. Fold the unbuttered third over the centre third and fold again to form a rectangle. Roll the dough to form a 20x20cm square and repeat the previous step. Wrap in clingfilm and allow to rest for 30 minutes in the refrigerator. Roll out the dough to 20x20cm (trimming if necessary), spread with the remaining butter and roll into a tight log. Wrap in clingfilm and allow to rest in the refrigerator overnight.

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For the custard, heat milk in a small saucepan. Whisk together egg, egg yolks, sugar, flour and vanilla in a small bowl. Slowly pour in the hot milk, whisking continuously. Pour the mixture back into the saucepan and cook until thickened, whisking continuously. Stir through pumpkin puree and set aside.

Preheat oven to 250C and place a baking tray on the upper third rack. Portion the dough into 12 equal rounds and place into a 12-hole muffin tray. Working one at a time, press your thumb over the centre of the pastry, push down and then up to coax the pastry into an even layer to create a tart casing. Divide the pumpkin custard between the tart shells (it should fill them ¾ full). Place into the oven for 12-16 minutes, or until the pastry is golden and the custard has developed dark spots.

Allow to rest for 15 minutes before serving dusted with cinnamon.

*Here are Natalie Homan’s tips to the best-ever puree:

It is important the pumpkin puree is as dry as possible. This is best achieved by roasting in a 190C oven, lightly coated in oil, until tender. Blend until smooth then place the puree in a sieve lined with cheesecloth. Fold over excess cheesecloth to cover the puree, place a small plate and a weight on top (for example tinned tomatoes). Place in the refrigerator overnight. The amount of liquid extruded will vary (especially between varieties) but as a general rule 1kg of pumpkin will yield 2 cups of puree (I used Kent pumpkin for all the following recipes).

This recipe first appeared in the May 2025 issue of SALIFE magazine.