Thai Custard Tart with Pumpkin – Khanom Mo Kaeng

It is Pumpkin season and I have decided to join in the Pumpkin madness this year with my Thai Custard Tart with Pumpkin.

Thai Custard Tart with Pumpkin
Thai Custard Tart with Pumpkin

This Custard Tart is one of my favourite Thai recipe. Notice I did not use the word dessert! While it is a sweet dish to us it does not class as a dessert. Therefore you can have it any time of the day!

While most Thai dessert are super sweet this custard tart is not too sweet and it is serve with crispy shallots which makes it more savoury. It’s more like an afternoon tea kind of dish.

If you wish to have it as a dessert just leave out the crispy shallots and serve with ice-cream instead.

Traditionally it is made with Mung bean but like I said I wanted to join in the pumpkin madness. I used tin Pumpkin in this recipe as it made for a perfect texture. My Thai Custard Tart with Pumpkin can be serve warm or cold it is all up too you! I just hope you love it as much as I do. I have eaten both of the trays I have baked all by myself so far.

Winter is coming and and need to keep warm ok! lol

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Enjoy

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Note: English is not my first language. Please excuse any spelling or grammatical error.

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Print Recipe
Thai Custard Tart with Pumpkin - Khanom Mo Kaeng BigOven - Save recipe or add to grocery list Yum
Thai Custard Tart with Pumpkin. Popular Thai recipe with a seasonal twist.
Thai Custard Tart with Pumpkin
Course Dessert
Cuisine Thai
Prep Time 5 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1 can 425g pumpkin puree
  • 1 can 400ml coconut milk
  • 150 g palm sugar
  • 100 g caster sugar
  • 4 eggs
  • 1 tbsp plain flour
  • 1 banana shallots optional
Course Dessert
Cuisine Thai
Prep Time 5 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1 can 425g pumpkin puree
  • 1 can 400ml coconut milk
  • 150 g palm sugar
  • 100 g caster sugar
  • 4 eggs
  • 1 tbsp plain flour
  • 1 banana shallots optional
Thai Custard Tart with Pumpkin
Instructions
For the Custard tart
  1. Pre heat the oven to 180c. Beat the eggs in a large bowl then add in the rest of the ingredients and give it a good mix.
  2. Pour the mixture into a baking tray (22cm square) and bake for 1 hour. Make sure that the tart is cooked by inserting with a toothpick, it should come out clean. Removed and cool slightly before cutting them into portions. Serve warm with crispy shallots or ice-cream.
For crispy shallots
  1. Thinly sliced the shallots (I prefer to use banana shallots) fill the pan with 200ml of vegetable oil and add in the sliced shallots. Then put the pan on to medium heat and fry the shallots till golden brown. Drain on kitchen paper.


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