Oct 18, 2021

Pumpkin Tart

Pumpkin Tart

Beautiful pumpkin pie without a lot of cream additives, the best and naturally prepared, fantastically tasty, very healthy and very decorative. It is easy to prepare, you only need 1 hour to make this wonderful dessert. Now is pumpkin season and the opportunity should be seized. Follow recipe.

Ingredients: mold 28 cm, very easy /standing dough 40 min/cooking time : 50 min/total time: 60 min.

Shortcrust pastry:

530 g of flour 00+ 1 Tbsp for the work surface
2 whole egg/room temperature
1 yolk/ room temperature
180 g of butter/at room temperature t in thin pieces
120 g of sugar
1 teaspoon of baking powder
pinch of salt
1 lemon peel
1 tsp vanilla extract

Pumpkin Cream:

750-800 g pumpkin grated
150-180 g sugar, I have put 150 g it is enough for my taste, you can control and adding more.
2 tsp cinnamon
60 ml of oil
1/2 tsp nutmeg
1 bag vanilla sugar/ 10 g
1 orange peel grated, optional if you like./ I did not put, I love more the smell of pumpkin!

For Sprinkle:

1 scrambled egg for coating before baking
powdered sugar or whipping cream

Preparation:

Dough:

Pour the butter and sugar into a deep plastic bowl, beat well with a mixer until the mixture becomes compact, add eggs, yolk, a pinch of salt, grated lemon peel, vanilla extract and mix again.
After that, put the mixer attachment for a stronger dough on the mixer. Gradually add flour mixed with baking powder, stir until the mixture becomes compact, and then proceed to mix with your hands on the floured surface of the worktop.
The dough must be compactly even and smooth.
Then make a ball of dough and wrap it in nylon foil and let it stand for 40 minutes in the fridge.
During that time, prepare Pumpkin Cream.

Pumpkin Cream:

Prepare the pumpkin by peeling it from the seeds and grate the pumpkin coarsely.
Put pieces of grated pumpkin deeper in the pot, add sugar, vanilla sugar, little oil stir and cook for about 20 minutes until the pumpkin releases its juice and softens well.
Then add cinnamon and nutmeg, stir and cook for another 5 minutes.
Then turn off the heat, take a stick mixer and blend into a creamy smooth in fine mixture.
Then, leave the cream to cool a bit, 15 min.

Processing:

Take a round mold of 28 cm and grease it with butter and flour, evenly shake the flour throughout the mold.
Take the dough out of the fridge and place the baked paper on the bottom, place the dough and over the dough put another baked paper. With the help of a rolling pin, roll out the dough to a thickness of 7-8 mm.
Remove the top of the baking paper, and turn the dough together with the paper and transfer it to the mold.
Shape the dough over the baked paper, when you have done, remove the baked paper from a from the top dough.
Remove the excess dough from the edges, and with the help of a fork, knead the dough in several places.
Pour ready cold cream of pumpkin over the dough and flatten well.
From the rest of the dough, make a ball again, develop it with a rolling pin to cut strips up to 1-1.5 cm thick.
Or you can take out some heart-shaped loaves and decorate the cake from above. As you like.
Arrange the strips diagonally, as well as the second row, one over the other.
When the cake is ready, preheat the oven to 180 °C, and during that time, if you want, you can coat the strips with 1 scrambled egg with the help of a brush. I do it regularly, it will give beautiful color.
Bake the cake in oven fan for 25–30 minutes at 180 °C.
From time to time, turn the cake while it is baking.
Cake must have to get a nice golden yellow-brown color.
When the cake is done, turn off the oven, leave it to cool.
When the cake has cooled, finally, sprinkle with powdered sugar or add a whipping cream.
If you are going to decorate with whipped cream, sprinkle with a little cinnamon over it.