Pumpkin Cream Tart: An Autumn Masterpiece!
Autumn is the pumpkin season, and what better way to celebrate it than with a delicious tart? The pumpkin tart is a classic of autumn pastry, perfect for a tasty snack or a sweet dessert. In this recipe, we will guide you step by step in preparing this tart, simple to make and with an irresistible flavor. The Perfect Base: Shortcrust Pastry
To create our tart, we will start with a solid base: shortcrust pastry. You can make the shortcrust pastry at home, following your favorite recipe, or use a ready-made shortcrust pastry. Remember to roll out the shortcrust pastry in a tart mold and prick it with a fork before baking it in the oven.
The Heart of the Tart: Pumpkin Cream
The heart of our tart will be a creamy pumpkin cream. To prepare it, you just need to bake the pumpkin in the oven, pass it through a sieve, and mix it with eggs, sugar, cream, and spices like cinnamon and nutmeg.
Below are other sweet and savory recipes with pumpkin:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 676.55 (Kcal)
- Carbohydrates 85.47 (g) of which sugars 44.10 (g)
- Proteins 10.36 (g)
- Fat 35.05 (g) of which saturated 17.75 (g)of which unsaturated 10.62 (g)
- Fibers 2.33 (g)
- Sodium 285.99 (mg)
Indicative values for a portion of 289 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2 egg yolks
- 3/4 cup butter
- 2/3 cup sugar
- 1 lemon (grated zest)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 lbs pumpkin (raw pumpkin peeled)
- 1/3 cup brown sugar
- 1/2 cup heavy cream (or vegetable cream)
- 1 egg
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1 pinch salt
Tools
- Potato Mashers Sopito Potato Ricer, Stainless Steel Potato Masher for Mashed Potatoes, Vegetables and Fruits
- Immersion Blenders Moulinex DD6578 Quickchef 2in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 2 Accessories, 800 ml Glass and 500 ml Chopper, Stainless Steel Blades
- Tart Molds Highkit Removable Bottom Tart Pan 9 Inches, Nonstick Quiche Tart Pan, Fluted Edge, Carbon Steel
- Cookie Cutters Small Halloween Pumpkin Cookie Cutter – 3.1 Inches – Made in the USA by Ann Clark
Pumpkin Cream Tart Steps
If you want to see all the steps and tips, check out the recipe: CLASSIC SHORTCRUST PASTRY
Start by baking the pumpkin in the oven for about 20 minutes at 320°F. Once ready, put the pumpkin in a bowl and mash it with a potato masher until you get a puree. Add the egg, sugar, honey, cinnamon, and salt, and blend everything with an immersion blender until smooth.
Now you can add the cream, gently mixing with a spatula. Finally, roll out the pastry on a floured parchment paper to a thickness of 1/6 inch, then place it in a mold, prick the bottom with a fork, and add the filling. Let it rest in the fridge for about 15 minutes.
Meanwhile, preheat the convection oven to 320°F. Roll out the remaining shortcrust pastry to a thickness of 1/8 inch, with a rolling pin and a sprinkle of flour. Using a pumpkin-shaped cutter, make cookies to place on the tart surface. Bake for about 40 minutes. Remove and let cool in the mold. When the tart is completely cool, brush with a thin layer of honey and serve.
Storage, Variations for Pumpkin Cream Tart
You can store the tart in the fridge for 3 days; let it reach room temperature before serving. You can add chocolate chips, almond slivers, raisins, or hazelnuts for a crunchy touch. You can also flavor the cream with a liqueur like Marsala or rum.
