You Will Need:
- ¼ pumpkin, roasted for 45 min (cover in aluminium foil for the first 20) then shredded
- ½ tbpsn of caster sugar
- 2 tbpsn of coconut/double cream
- 1 tspn of vanilla essence
- 1 tspn of cinnamon powder
- A pinch of salt
- Ready-made mini tartlets (9 units)
How to Make It:
Mix all the above ingredients in a pan on low heat for about 10-15 minutes. Put aside to cool down. Then take 1 tspn of the pumpkin filling for each of the tartlets and decorate as you like. I had some redcurrants and mint from my vegetable garden.
As for the scary plum tartlets, it’s super easy using just whipped cream (add icing sugar to sweeten) and decorate with plums cut into spider leg shapes. For the spider bodies, I used pumpkin seeds.
Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden.
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