Seasonal dessert to use up those pumpkins and squash.
For the Tart:
1 pack dessert pastry, rolled out to 8mm thick.
800g Pumpkin, cut into large cubes.
100g caster sugar
80 grms Ground Almonds
1/4 tsp ground cloves.
1/4 tsp ground cinnamon
1/4 tesp ground ginger
1/4 tsp grated nutmeg
200ml single cream or pouring cream.
For the Stem ginger cream:
200mls whipping cream or double cream
3 tablespoons stem ginger syrup
25 g stem ginger, fully chopped.