Spicy Orange Pumpkin Tart

5 from 2 votes
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 8 people


For the ground:

  • 100 g Spelt flour 1050
  • 100 g Spelt flour 630
  • 100 g Butter
  • 2 tbsp Pumpkin seeds
  • 1 tbsp Chia seeds
  • 50 g Raw cane sugar
  • 1 Msp Orange zest
  • 1 pinch Salt
  • 3 tbsp Orange juice

For the filling:

  • 500 g Pumpkin meat
  • 300 ml Orange juice
  • 1 Sachets Custard powder
  • 3 tbsp Raw cane sugar
  • 0,5 tsp Nutmeg
  • 4 small Cloves
  • 1 great Allspice grain
  • 1 pinch Salt

For the chilli crunch:

  • 2 tbsp White sugar
  • 3 tbsp Pumpkin seeds
  • 3 tbsp Chilli flakes

Also for the shape:

  • Butter
  • Breadcrumbs


Prepare the dough:

  • First, the pumpkin seeds and chia seeds are finely ground and mixed with the dry ingredients.
  • Knead in the butter at room temperature and knead in the orange juice well at the end.
  • Butter a 26 mm tart pan and sprinkle with breadcrumbs.
  • Spread the dough out in the mold and pull up the edge.
  • Now the floor is parked in the refrigerator for 1 hour and allowed to chill out.

Prepare the filling:

  • Cut the pumpkin flesh into pieces and steam / cook. This takes about 15-20 minutes.
  • When it's nice and soft, let it cool down on a plate.
  • Finely grind the cloves and allspice grains.
  • Puree the pumpkin with orange juice and then mix in all the other ingredients well
  • Spread the filling on the cooled base and bake on the 2nd rail from the bottom in the preheated oven at 180 ° top / bottom heat for 45 minutes.

The crunch:

  • Melt the sugar in a small saucepan, not too hot, otherwise it will be bitter.
  • When the liquid sugar starts to turn color, add the pumpkin seeds and chilli and caramelize nicely.
  • Spread on baking paper and allow to harden. Then chop through.
  • Take the finished tart out of the oven and let it cool down. Then cut into 8 pieces and serve with the chili crunch.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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