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Spicy Orange Pumpkin Tart
Total Time
2
hours
hrs
30
minutes
mins
Servings:
8
people
Ingredients
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
Instructions
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.