- Short pastry
- 1 lge egg
- 1½ C kumara puree
- ¼ C sugar
- 2 tbsp unsalted butter or margarine (softened)
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp ground cinnamon
- pinch ground allspice
- pinch ground nutmeg
Line a tart tray with short pastry and blind bake.
Put all filling ingredients in a food processor and blitz.
Pour into pastry case and bake for a further 45-55 minutes at 180ºC.
Serve in wedges with your favourite butterscotch sauce and a scoop of harakeke-seed ice-cream.