Spiced Carrot and Pumpkin Tart

Ingredients (serves 10)

• 2 large (375g) carrots, peeled, chopped
• 300g butternut pumpkin, peeled, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2/3 cup pure cream
• 2 eggs
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup hazelnut meal
• 2 tablespoons plain flour
• Whipped cream, to serve

• Pastry

• 2 cups plain flour
• 1/4 cup caster sugar
• 150g unsalted butter, chilled, chopped
• 2 egg yolks
• 1 1/2 tablespoons chilled water

Method

1. Make pastry Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add yolks and chilled water. Process until mixture just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour or until firm.
2. Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 23cm loose-based flan tin. Roll pastry out between 2 sheets of baking paper until 3mm-thick. Line base and side of prepared tin with pastry. Trim edges. Refrigerate for 30 minutes or until firm.
3. Meanwhile, place carrot and pumpkin in a microwave-safe dish. Cover. Microwave on high (100%) for 7 minutes, stirring halfway through cooking time, or until carrot and pumpkin are tender. Drain well. Set aside to cool completely.
4. Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 15 minutes or until edges are golden. Remove paper and weights or rice. Bake for 10 to 15 minutes or until golden. Cool.
5. Combine cinnamon, nutmeg and allspice in a bowl. Reserve 1/2 teaspoon. Process carrot mixture until finely chopped. Add cream, eggs, sugar, maple syrup, hazelnut meal, flour and spice mixture to carrot. Process to combine. Pour into prepared pan. Bake for 45 to 55 minutes or until just set. Cool for 15 minutes. Cover. Refrigerate for at least 4 hours or until cold. Serve topped with cream and sprinkled with reserved spice mixture.