15 mins prep time
25 mins cook time
Serves 24 people


  • 1/3 cup (40g) pine nuts, finely chopped
  • 2 tablespoons dry cous cous
  • ½ cup (75g) finely chopped pumpkin (5mm dice)
  • ¼ cup (50g) frozen chopped spinach, thawed
  • 2/3 cup (65g) grated tasty cheese
  • 4 eggs, lightly beaten
  • ½ cup (120ml) full cream milk


  1. Preheat oven to 170°C. Prepare cous cous as per packet instructions. Cool.
  2. In a large bowl mix together the pumpkin, pine nuts, cous cous, spinach and cheese until just combined.
  3. Whisk together the eggs and milk, season lightly then fold through the pumpkin mixture.
  4. Spoon the mixture into a mini muffin tin. Bake for 15-20 minutes or until lightly golden. Remove and cool.
  5. Serve the tarts warm or cold.


Substitute pine nuts with pistachios or brazil nuts if desired. For younger babies, pulse the pine nuts in a food processor for a finer texture. Tarts will keep, refrigerated for up to 4 days. Freeze for up to 3 months.


Developed in partnership with the National Allergy Strategy, for the Food Allergy Prevention Project.
Nutrients per serve
Energy 219 kJ
Protein 3 g
Fat 4 g
Saturated fat 1.5 g
Carbohydrate 1.2 g
Sugars 0.5 g
Dietary fibre 0.3 g
Sodium 48 mg

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