Pumpkin Tart and Mango-raspberry Smoothie and White Mousse Au Chocolat Et Vanilla

Pumpkin pie:

1. The day before: Knead a shortcrust pastry out of flour, butter, egg, salt and sugar, wrap in cling film and refrigerate.
2. On the day of preparation: Cook the pumpkin pulp with 100 ml of water. Drain well and puree. Let the puree cool completely.
3. Mix the cooled pumpkin puree with sugar, cornstarch, sour cream, cayenne pepper, lemon juice and zest. Beat the egg white, whip the cream with the whipped cream. Mix both, fold in the egg yolk and stir everything into the pumpkin puree.
4. Preheat the oven to 200 degrees top / bottom heat (circulating air 180 degrees). Roll out the shortcrust pastry on a work surface dusted with flour and place in the springform pan. Form an approx. 3 cm high edge, pour the pumpkin mixture onto the dough and smooth it out a little. Bake in the hot oven for 35-40 minutes. Serve lukewarm dusted with powdered sugar.

White chocolate and vanilla mousse:

1. Separate eggs. Beat egg whites with salt until stiff, chill. In the container, whip the cream until stiff and chill. Scrape out the pulp of the vanilla pods.
2. Melt the chocolate in a double boiler or microwave, set aside. Briefly warm up the milk in the microwave for 30 seconds. New bowl, in it beat the egg yolks with the milk and add the vanilla.
3. Put the chocolate in the liquid with the egg yolk. Dissolve gelatin in it. Add everything together to the egg white and cream and fold in. Chill the mousse for 24 hours.

Mango-raspberry smoothie:

1. 3 Peel ripe mangoes, cut the pulp from the stone and roughly dice. Put the mangoes, 2 teaspoons of grated organic lime zest and 2-3 tablespoons of lime juice in a tall container (or in a mixer / blender). Add 200 ml orange juice, a tablespoonful of yoghurt and crushed ice and puree everything with the hand blender. Puree the frozen raspberries separately with a little raspberry liqueur. Pour the mango smoothie into the glasses, sprinkle the raspberry puree on top.