Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
Ingredients
· 320g ready-to-roll short crust pastry
· 425g canned pumpkin
· 140g caster sugar
· ½ tsp ground nutmeg
· ½ tsp ground cinnamon
· 2 eggs, beaten
· 25g butter, melted
· 100g Greek yogurt
· A sprinkle of ground cinnamon
Preheat the oven to 180°C. Roll out the pastry on to a floured surface, and line a 22cm (9in) fluted, loose-bottom tart tin with the pastry. Place in the fridge for 10 minutes. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans, and cook for five more minutes. Remove from the oven and leave to cool. In a bowl, combine the pumpkin purée, caster sugar and spices, then beat in the eggs, melted butter and yogurt. Pour mixture into the tart and cook for 35-40 minutes until the filling has just set. Leave to cool, then remove the pie from the tin.
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