Spicy Pumpkin Tart

Cakes 708 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Spicy Pumpkin Tart
  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy
Print

A lighter version of the classic American pie: a small amount of brown sugar only emphasizes the natural sweetness of pumpkin, sour cream successfully replaces cream, and whole grain flour magically turns this dessert into an absolutely healthy treat.

Ingredients

Directions

  1. Grind the sifted flour with chopped cold butter until fine crumbs, add salt, 1 egg and quickly knead the dough. Wrap in plastic and leave in the refrigerator for half an hour.
  2. Grease a tart mold (about 20 cm in diameter) and dust with flour. Roll out the chilled dough on a floured surface and gently transfer it into a mold, pressing the sides tightly (the extra edges of the dough can be left to decorate the cake). Pierce the bottom with a fork, line with parchment and attach with a baking weight (for example, beans). Bake in an oven preheated to 180 ° C for 10-15 minutes. Then remove the form from the oven and release it from the weight.
  3. In the meantime, prepare the filling: cut the pumpkin pulp into medium cubes and bake (or boil) until soft, cool. Using a blender, grind the cooled pumpkin with sour cream, sugar or honey, eggs and spices.
  4. Fill the half-finished cake with pumpkin mass and send the tart to the oven for another 25-30 minutes. Then cool and gently remove from the mold.

Spicy Pumpkin Tart



  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy

A lighter version of the classic American pie: a small amount of brown sugar only emphasizes the natural sweetness of pumpkin, sour cream successfully replaces cream, and whole grain flour magically turns this dessert into an absolutely healthy treat.

Ingredients

Directions

  1. Grind the sifted flour with chopped cold butter until fine crumbs, add salt, 1 egg and quickly knead the dough. Wrap in plastic and leave in the refrigerator for half an hour.
  2. Grease a tart mold (about 20 cm in diameter) and dust with flour. Roll out the chilled dough on a floured surface and gently transfer it into a mold, pressing the sides tightly (the extra edges of the dough can be left to decorate the cake). Pierce the bottom with a fork, line with parchment and attach with a baking weight (for example, beans). Bake in an oven preheated to 180 ° C for 10-15 minutes. Then remove the form from the oven and release it from the weight.
  3. In the meantime, prepare the filling: cut the pumpkin pulp into medium cubes and bake (or boil) until soft, cool. Using a blender, grind the cooled pumpkin with sour cream, sugar or honey, eggs and spices.
  4. Fill the half-finished cake with pumpkin mass and send the tart to the oven for another 25-30 minutes. Then cool and gently remove from the mold.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.