• Preheat the oven to 180°C (360°F).

FOR THE PASTRY:

• In a food processor pulse the flour, salt and sugar to combine. Then add the butter, and pulse until the mixture resembles very coarse breadcrumbs (this should only take a few seconds).
• Add the egg yolk, and pulse until combined. Check the mixture – if it’s starting to clump a little and holds together when you pinch it, it’s good to go. However, if it’s still too dry, add a little ice cold water and pulse again for a few seconds, adding tiny increments of water until the mixture starts to hold together.
• Dump the mixture onto your kitchen bench and lightly bring it together into a ball – don’t knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
• Dump the mixture onto your kitchen bench and lightly bring it together into a ball – don’t knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
• Once chilled, roll out the pastry on a lightly floured surface to a 3mm thickness. Use to line a 28cm tart ring placed on a baking sheet (I allow the pastry to lie over the edges while it cooks; then I trim the top once it’s baked – this helps to avoid shrinkage).
• Rest the lined tart ring in the fridge for 20 minutes (personally, I think it needs longer in the fridge – I left it for 2 hours. That way, when it hits the oven, it will be less likely to shrink).
• Line the tart ring with greaseproof paper and fill with baking beans to keep the base’s shape, and bake blind for about 20 minutes.
• Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry starts to turn golden brown.
• Remove from the oven and allow to cool (you may like to brush the pastry with a little egg yolk to create a seal).
• Turn the oven down to 160°C (320°F).

FOR THE FILLING:

• In a saucepan, bring the evaporated milk, cream, sugar, salt, and spices to scalding point (just before a boil).
• In the meantime, whisk the whole eggs and egg yolks together in a large heat resistant bowl.
• Once the milk mixture has reached scalding point, gently pour a small amount (about a quarter cup) over the eggs while whisking constantly (this tempers the eggs and ensures they don’t curdle). Continue whisking while you add the remaining milk mixture.
• Now, add the pumpkin mix and gently whisk or beat in until everything is mixed.
• Fill the pastry case with the pumpkin mix. Carefully place in the middle of the oven and bake for 40-45 minutes or until the mix appears set but not too firm (it should still be a little jiggly in the middle; it will continue to set as it cools).

TO SERVE:

• Serve with softly whipped cream and pecan nuts.