I love “pampoentert” (pumpkin tart)

12 Apr

I love pumpkin fritters. In Afrikaans we call it “pampoenkoekies”: those little round yellow pan-fried bundles of joy topped with cinnamon sugar. It just sounds much nicer in Afrikaans. It is one of those winter side dishes that makes us love cold weather and the comfort food that comes with it.

So if you love pampoenkoekies, you’ll also love their big brother, the mighty “pampoentert” (pumpkin tart). It is a baked side dish, made with cooked pumpkin. And I am telling you, this thing is so addictive you will even trick the most non-vegetable-eating child into eating seconds.

The other reason that I love “pampoentert”, is that it always feels like I am having dessert on the same plate as my main meal. How cool is that? On the other hand, it has a slightly savoury element to it that makes it a perfect accompaniment to any meaty main meal. We love to have it as a side dish at a braai. I suppose it is the South African answer to Yorkshire pudding?

I got the recipe from my brother-in-law, Gerhard Compion. He uses 1 full cup sugar, but I use only half. He also adds 115 g butter and a cup of milk, but I leave it out completely. This tart is very, very simple to whip up, and your friends will surely come back for more.  All hail the “pampoentert”!

Ingredients:

  • 2 eggs
  • 1 cup cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup flour
  • 2 teaspoons baking powder
  • 3 cups cooked pumpkin or butternut, finely mashed

Method:

  1. Pre-heat oven to 180 degrees Celsius and grease a heat proof dish, approximately 23 cm in diameter and 5-7 cm deep.
  2. In a food processor, mix eggs and cream well.
  3. Add sugar and salt and mix well.
  4. Add flour and baking powder and mix well.
  5. Lastly, add cooked pumpkin (warm or cooled, doesn’t matter) and process quickly untill mixed well.
  6. Pour into greased dish and bake at 180 degrees Celsius for 1 hour.
  7. Leave to set and cool slightly (15 minutes or so) before serving.

9 Responses to “I love “pampoentert” (pumpkin tart)”

  1. Mardré April 12, 2011 at 19:52 #

    Daai resep van Gerhard is awesome,het dit ook by hul gekry.Gaan verseker sommer hierdie naweek jou version probeer!

    • The Food Fox April 13, 2011 at 07:05 #

      Hey Mardré! Hahaha, ja, Gerhard se tert is ‘n wenner. Almal wat ek ken LOVE dit. 🙂
      Lekker om te sien jy het my blog uitgecheck! xx

  2. felicity da silva October 15, 2012 at 22:57 #

    gaan verseker pampoentert probeer. Is dit Gerhard Compion van Suid afrika, Noordkaap,Keimoes.

    • thefoodfox October 28, 2012 at 16:17 #

      Hi Felicity, ek weet Gerhard se familie kom van die Noordkaap! Daar is ‘n paar Gerhard Compions in die familie, sover ek weet! Hy is getroud met my suster. 🙂

  3. Leza March 19, 2013 at 15:03 #

    Ek gaan dit definitief die naweek probeer. Ek is gaande oor kaneel saam met pampoen. Kan ek kaneelsuiker oor sprinkel/kan ek sommer bietjie kaneel saam met die mengsel voeg? Hoor graag van jou. Love jou blog

    • thefoodfox March 19, 2013 at 15:08 #

      Hi Leza, jy kan beslis albei doen – ek is ook mal oor kaneel saam met pampoen! Dis mos pampoenkoekies se blueprint!

  4. sumaya August 23, 2015 at 15:03 #

    Can u substitute the cream maybe with milk

    • thefoodfox August 25, 2015 at 14:00 #

      Yes, I think you can substitute the cream with milk. It will just have a less creamy end result.

Trackbacks and Pingbacks

  1. Chocolate pumpkin cake « The Food Fox - January 18, 2012

    […] heard of a pumpkin cake before. Don’t worry, me neither! However, I am a huge fan of pumpkin pie and of course the ultimate little pumpkin fritter covered in cinnamon sugar. See the pumpkin cake […]

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