South African Pumpkin Tart


  • 30 ml (2 T) cake flour
  • 5 ml (1 t) salt
  • 2.5 ml (½ t) ground cinnamon
  • 125 ml (½ C) sugar
  • 750 ml (3 C) cooked pureed pumpkin
  • 125 ml (½ C) cream
  • 3 eggs, lightly beaten
  • 125 ml (½ C) Rhodes Honey
  • 65 ml (¼ C) butter, melted


  1. Sift together the cake flour, salt and cinnamon in a large bowl.
  2. Add the sugar and mix well.
  3. Add the pumpkin and stir to mix.
  4. Lightly whisk together the cream, eggs and Rhodes Honey.
  5. Add the cream mix to the pumpkin mix and whisk until the mixture is well blended and smooth.
  6. Pour the honey pumpkin mixture into a baking dish that has been lightly sprayed with non-stick spray.
  7. Bake the tart in an oven pre-heated to 160˚C for 40 minutes or until the tart is set and lightly golden.
  8. Serve hot.


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