Pumpkin tart

Ingredients for 1 servings:

• 500 g pumpkin flesh
• ¼ tsp salt
• 1 tsp sugar
• 1 ½ tsp ginger, freshly grated
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp. clove powder
• 2 eggs, whisked
• 100 g condensed milk, sweetened
• 50 g pumpkin seeds
• 150 g flour
• 3 tbsp sugar
• 1 pinch of nutmeg
• 1 pinch of salt
• 100 g butter, cold, in pieces
• 1 egg(s)
• n. B. Pulses, dried for blind baking
• Flour for the work surface
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

is well received even by very demanding guests!

First, for the filling, grate the pumpkin flesh with a grater, place it in a steamer, and season with salt. Cover and cook for 20 minutes until soft, then puree finely and let cool. Then, for the shortcrust pastry, roast the pumpkin seeds in a pan without fat, let cool, and grind finely. Mix the ground pumpkin seeds, flour, sugar, and salt well with the nutmeg. Knead in the butter pieces by hand until a crumbly mixture forms. Add the egg and quickly combine everything into a dough (do not knead!). Flatten the dough, cover, and refrigerate for half an hour. Now, on a lightly floured surface, roll out the dough into a round, about 3 mm thick, with a diameter of 33 cm. Place it in a springform pan (28 cm diameter, greased and floured) and prick the bottom firmly with a fork. Cover the shortcrust pastry with baking paper and dried pulses. Blind bake for 15 minutes in the lower half of an oven preheated to 220°C, remove from the oven, and reduce the temperature to 180°C. Remove the pulses and baking paper, and let the base cool in the springform pan. For the filling, mix the sugar, ginger, cinnamon, nutmeg, and clove powder. Stir in the pumpkin puree and eggs, stir in the condensed milk, and spread the mixture over the cooled base. Bake the tart for 30 minutes in the lower half of an oven preheated to 180°C. Remove from the oven and let cool in the pan for about 15 minutes. Then carefully remove from the pan and let cool completely on a wire rack. Served with whipped cream, the tart tastes especially delicious!