Free Airmail on International Orders over $250 - Free Airmail on International Orders over $250 - Airmail only, excludes food/drink orders. See Details -> Airmail only, excludes food/drink orders. See Details ->
Shipping from NZ to overseas? Shipping from NZ to overseas? Read important info here>>> Read important info here>>>
Free courier on NZ orders over $195 - Free courier on NZ orders over $195 - Excludes orders containing Food/Drink. See details-> Excludes orders containing Food/Drink. See details->

Shopping Cart Close

Fix and Fogg Pumpkin Pie Tarts Fix and Fogg Pumpkin Pie Tarts

Posted on by Lesley Armstrong

I've adapted the Fix and Fogg Pumpkin Pie Tarts recipe for those who want a simpler recipe using more readily available ingredients.  Hope you like it!

Crust
3 cups flour
1/2 cup Fix and Fogg Pumpkin Pie butter
1/2 cup oil
1/3 cup sugar
1/3 cup warm water

Filling
2 cups pumpkin puree
1/4 cup Fix & Fogg Pumpkin Pie butter
1/3 cup golden syrup
3/4 cup milk
3 tbsp cornflour
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract

METHOD:

  1. Preheat the oven to 150C (300F) and prepare your tart tins by greasing them or lining with baking paper. 

  2. For the crust, add the flour, Fix & Fogg Pumpkin Pie Butter, oil and sugar to a bowl and mix. Slowly add the warm water until a dough forms. 

  3. Press the dough into the tart tins until the bottom and sides are 5mm thick. Use a fork to poke a few holes into the base of the crust and set aside.

  4. For the filling, add pumpkin puree, Fix & Fogg Pumpkin Pie butter, golden syrup, milk, cornflour, cinnamon, nutmeg and vanilla extract to a blender and blend until smooth and creamy.

  5. Pour filling into tarts until just below the top of the crust. Place on an oven proof tray and put in the oven. Cook for 20 - 25 minutes or until the crust is starting to go golden brown. Remove and let cool.

  6. Chill in the fridge overnight and serve cold with cream or yogurt.

I've adapted the Fix and Fogg Pumpkin Pie Tarts recipe for those who want a simpler recipe using more readily available ingredients.  Hope you like it!

Crust
3 cups flour
1/2 cup Fix and Fogg Pumpkin Pie butter
1/2 cup oil
1/3 cup sugar
1/3 cup warm water

Filling
2 cups pumpkin puree
1/4 cup Fix & Fogg Pumpkin Pie butter
1/3 cup golden syrup
3/4 cup milk
3 tbsp cornflour
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract

METHOD:

  1. Preheat the oven to 150C (300F) and prepare your tart tins by greasing them or lining with baking paper. 

  2. For the crust, add the flour, Fix & Fogg Pumpkin Pie Butter, oil and sugar to a bowl and mix. Slowly add the warm water until a dough forms. 

  3. Press the dough into the tart tins until the bottom and sides are 5mm thick. Use a fork to poke a few holes into the base of the crust and set aside.

  4. For the filling, add pumpkin puree, Fix & Fogg Pumpkin Pie butter, golden syrup, milk, cornflour, cinnamon, nutmeg and vanilla extract to a blender and blend until smooth and creamy.

  5. Pour filling into tarts until just below the top of the crust. Place on an oven proof tray and put in the oven. Cook for 20 - 25 minutes or until the crust is starting to go golden brown. Remove and let cool.

  6. Chill in the fridge overnight and serve cold with cream or yogurt.

You have successfully subscribed!
This email has been registered