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E9ccb6f7 08d8 47e5 b8ee e26114887016  2016 04 01 08 55 15

Easy Pumpkin spiced mini tarts with coconut cream
Makes 48

thickened coconut cream)/yoghurt or (1 can organic coconut cream and a little icing sugar)
Canapé cups
2 large organic/free range egg yolks
1 1/2 cups fresh pumpkin (roasted and puréed)
2-3 cup organic panels sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 cup organic milk
1/2 cup evaporated milk or cream
2 tablespoons brandy
Add 1/2 teaspoon salt to 2 egg whites
Whip until stiff, fold I to all other pre mixed ingredients, rest and allow to sit for ten minutes

Preheat oven to 230 C

Fill canapé cups and bake at 230 C (450 F) for 3 minutes then reduce heat to 160 C (325F)
Until golden yet still moist
Allow to cool on a wire rack and pipe with coconut cream

*if using can of coconut cream, place in freezer for a few hours, remove and whip with a little icing sugar and vanilla to taste