Pumpkin tarts

Preheat the oven to 200ºC.

Roast the pumpkin in the oven in about 30 minutes until tender and soft. Allow to cool down and remove the peel.

Lower the oven temperature to 180ºC. Grind the roasted pumpkin in a food processor or with a hand blender. Add the condensed milk, eggs and gingerbread spices and mix to a smooth mixture.

Cut the puff pastry into circles that fit into the muffin cavities. Divide the pumpkin filling over the dough trays and fry the pumpkin tarts in the oven for about 40 minutes until tender and golden brown.

Remove from the oven and leave to cool before serving. Delicious with cinnamon sugar.