in Recipes

Sweet and fruity pumpkin tart

updated

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Ingredients for 1 servings:

  • 120 g flour
  • 40 g sugar
  • 1 egg(s)
  • 50 g butter
  • 400 g pumpkin flesh, or from the nutmeg pumpkin, cleaned and weighed
  • 1 lemon(s)
  • 100 g sugar
  • 3 eggs
  • 1 cup crème fraîche

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

For the dough, combine the flour, sugar, egg, and butter and make a dough. Line a small 20 cm springform pan with the dough, including the edges. For the topping, bake the deseeded and peeled pumpkin in a casserole dish at 175°C (top/bottom heat) (approx. 30 minutes) until soft. Then puree. Add the juice of one lemon and a little lemon zest, the sugar, eggs, and crème fraîche to the pumpkin puree and mix. Then pour it onto the dough and bake at 175°C (top/bottom heat) for about 40-50 minutes.

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Written by John Myers

Professional Chef with 29 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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