Method:
1 Preheat oven 200°C fan forced.
2 Place pumpkin in a heatproof, microwave-safe bowl, cover with damp paper towel and microwave on high for 4-5 minutes, or until pumpkin is just tender. Blend pumpkin, spices and honey using a stick blender.
3 Combine eggs and cream in a bowl, then stir into pumpkin mixture
4 Line a lightly greased 23cm loose-based tart pan with the pastry. Spoon pumpkin mixture onto pastry, pour over enough egg mixture to fill tin, transfer to oven, cook for 14-16 minutes or until tart is set. Stand in pan 10 minutes.
5 Place milk and sugar in a jug, using a stick blender with aerator attachment, blend for 1-2 minutes until soft peaks form, be careful not to over work or mixture will split.
6 Serve tart dusted with icing sugar, toped with faux cream.