From the menu: Orange and pumpkin tart
I've enjoyed eating the delicious pumpkin and orange tart at the Khandallah Trading Company. I would love to try making it at home. Would you persuade them to part with the recipe please?
Khandallah Trading Company was formerly Monteith's Brewery Bar, but two months ago it reopened with a new name, menu, chef and kitchen.
While it's still serving pub food, general manager Keri Weston says the Khandallah eatery offers good quality meals with flair. "People want more than just a burger now. They want a chargrilled burger, that kind of thing."
Orange and pumpkin tart
Chefs Amy-Jo Shiell and Jojo Felise
4 x oranges
8 x eggs
180g white sugar
2 tsp cinnamon
2 tsp nutmeg
2 Tbsp honey
1 x star anise
Sweet crust pastry
Roast the pumpkin with cinnamon, nutmeg, star anise and half of the honey. Roast until soft at 180 degrees Celsius, cover, and set aside to cool.
While pumpkin is on blind, bake the sweet crust pastry in a tart case. Bake until golden, set aside to rest.
To make the filling, gently whisk together the eggs and sugar and add the cream. Blitz the pumpkin in a blender until it has a smooth puree consistency, and add the remainder of the honey. Squeeze the puree through a sieve.
Squeeze the juice of four oranges and add the oranges' zest to the pumpkin puree. Pour into blind bake tart case. Bake on 150C for 30-40 minutes. Tart will be ready when filling is stiff to touch. Set aside and cool for two hours. Cut and serve.
The Dominion Post