Thai Custard Tart with Pumpkin – Khanom Mo Kaeng
Thai Custard Tart with Pumpkin. Popular Thai recipe with a seasonal twist.
Servings Prep Time
6 5minutes
Cook Time
1hours
Servings Prep Time
6 5minutes
Cook Time
1hours
Ingredients
  • 1can 425g pumpkin puree
  • 1can 400ml coconut milk
  • 150g palm sugar
  • 100g caster sugar
  • 4 eggs
  • 1tbsp plain flour
  • 1 banana shallotsoptional
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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