Pumpkin and nutmeg tart recipe
 This delightful autumnal pumpkin pie is served with a cardamom and date ice cream. Flavours galore! Equipment and preparation: You will need an ice cream maker and a 23cm/9in tart tin for this recipe. 115g/4oz unsalted butter75g/2½oz caster sugar 250g/9oz plain flour, plus extra for dusting2 free-range egg yolks 115g/4oz unsalted butter 75g/2½oz caster sugar 250g/9oz plain flour, plus extra for dusting 2 free-range egg yolks 750g/1lb 10oz pumpkin, peeled and cut into 2.5cm/1in cubes125ml/4fl oz maple syrup 175ml/6fl oz evaporated milk2 free-range eggs1 free-range egg yolk½ tsp freshly grated nutmeg, plus extra to decorate 750g/1lb 10oz pumpkin, peeled and cut into 2.5cm/1in cubes 125ml/4fl oz maple syrup 175ml/6fl oz evaporated milk 2 free-range eggs 1 free-range egg yolk ½ tsp freshly grated nutmeg, plus extra to decorate 200ml/7fl oz full-fat milk200ml/7fl oz double cream18 cardamom pods, smashed2 free-range egg yolks75g/2½oz caster sugar150g/5½oz dates, stones removed and chopped (preferably toffee dates) 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 18 cardamom pods, smashed 2 free-range egg yolks 75g/2½oz caster sugar 150g/5½oz dates, stones removed and chopped (preferably toffee dates) Method To make the cardamom and toffee date ice cream, place the milk, cream and cardamom in a saucepan and bring to the boil. Remove the cardamom and leave to cool. Whisk the egg yolks and sugar in a bowl and then gradually whisk in the milk mixture. Add the chopped dates and pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.To make the shortcrust pastry, pulse the butter and sugar together in a food processor then add the flour. Pulse to combine then process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in cling film and leave to chill in the fridge for 30 minutes.To make the pumpkin tart, preheat the oven to 200C/180C Fan/Gas 6. Grease eight 10-12cm/4inch tart tins. Roll out the pastry on a lightly floured work surface and cut out circles slightly larger than the tar tin size. Place each pastry circle in a tin and refrigerate them all for 15 minutes. Line each tin with baking paper and baking beans and blind bake for 10 minutes, or until the pastry is light golden-brown. Remove from the oven and remove the baking paper and baking beans. Set aside.Reduce the temperature of the oven to 170C/150C Fan/Gas 3.Place the pumpkin on a baking tray and roast for 20-30 minutes or until soft, leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk and nutmeg and blend until smooth. Push the mixture through a sieve and then tip into the pastry case. Bake for 10-15 minutes or until the filling has just set.To serve, cut a slice of the tart and place on a serving plate. Top with a pinch of nutmeg and serve with a scoop of the ice cream. To make the cardamom and toffee date ice cream, place the milk, cream and cardamom in a saucepan and bring to the boil. Remove the cardamom and leave to cool. To make the cardamom and toffee date ice cream, place the milk, cream and cardamom in a saucepan and bring to the boil. Remove the cardamom and leave to cool. Whisk the egg yolks and sugar in a bowl and then gradually whisk in the milk mixture. Add the chopped dates and pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. Whisk the egg yolks and sugar in a bowl and then gradually whisk in the milk mixture. Add the chopped dates and pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze. To make the shortcrust pastry, pulse the butter and sugar together in a food processor then add the flour. Pulse to combine then process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in cling film and leave to chill in the fridge for 30 minutes. To make the shortcrust pastry, pulse the butter and sugar together in a food processor then add the flour. Pulse to combine then process again until the pastry has just come together as a ball of dough. Do not overwork. Wrap in cling film and leave to chill in the fridge for 30 minutes. To make the pumpkin tart, preheat the oven to 200C/180C Fan/Gas 6. Grease eight 10-12cm/4inch tart tins. To make the pumpkin tart, preheat the oven to 200C/180C Fan/Gas 6. Grease eight 10-12cm/4inch tart tins. Roll out the pastry on a lightly floured work surface and cut out circles slightly larger than the tar tin size. Place each pastry circle in a tin and refrigerate them all for 15 minutes. Line each tin with baking paper and baking beans and blind bake for 10 minutes, or until the pastry is light golden-brown. Remove from the oven and remove the baking paper and baking beans. Set aside. Roll out the pastry on a lightly floured work surface and cut out circles slightly larger than the tar tin size. Place each pastry circle in a tin and refrigerate them all for 15 minutes. Line each tin with baking paper and baking beans and blind bake for 10 minutes, or until the pastry is light golden-brown. Remove from the oven and remove the baking paper and baking beans. Set aside. Reduce the temperature of the oven to 170C/150C Fan/Gas 3. Reduce the temperature of the oven to 170C/150C Fan/Gas 3. Place the pumpkin on a baking tray and roast for 20-30 minutes or until soft, leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk and nutmeg and blend until smooth. Push the mixture through a sieve and then tip into the pastry case. Bake for 10-15 minutes or until the filling has just set. Place the pumpkin on a baking tray and roast for 20-30 minutes or until soft, leave to cool slightly. Put the pumpkin into a food processor or blender with the maple syrup, milk, eggs, egg yolk and nutmeg and blend until smooth. Push the mixture through a sieve and then tip into the pastry case. Bake for 10-15 minutes or until the filling has just set. To serve, cut a slice of the tart and place on a serving plate. Top with a pinch of nutmeg and serve with a scoop of the ice cream. To serve, cut a slice of the tart and place on a serving plate. Top with a pinch of nutmeg and serve with a scoop of the ice cream.