Serves: 8
Preparation time: 15 mins
Cook time: 30-35 mins
1. Brush the muffin tin with melted butter then lightly flour your bench and roll the pastry out. Cut with a scone cutter and line the muffin tins with pastry rounds.
2. For the filling, in a bowl add pureed pumpkin, sugar, cornflour and mixed spice then beat really well.
3. Combine both together and finely add dale farm crème fraiche.
4. Fill the tartlet cases with pie filling and bake at 180 degrees for 30-35 minutes.
200g shortcrust pastry
225g canned or fresh pumpkin puree
1 egg plus 1 yolk
1tsp cornflour
125g soft brown sugar
1 tsp mixed spice
pinch of nutmeg
120ml dale farm double cream
50g dale farm crème fraiche
20ml dale farm whole milk
