The tart with whipped shortcrust, pumpkin, and orange cream, filled my kitchen with an enveloping scent, a dessert that feels like home in Autumn thanks to the aroma of oranges. A sweet treat to enjoy at any time of the day, especially when there’s a mild sun and a breeze that makes you wear a sweater, and so, a good tea and a nice slice of this tart are perfect just like the pumpkin and apple cream tart
Wondering how to use pumpkin in desserts? What tart to make in Autumn? What dessert can I make with pumpkin and orange? You’ll find the answers in this pumpkin cream tart
Why should you try it? The shortcrust pastry is fantastic and easy to make; it’s a pumpkin dessert that will win you over from the start. It’s an Autumnal sweet recipe, but most importantly, it’s a dessert that everyone, both adults and kids, will love
The base of this tart is a whipped shortcrust pastry, much lighter and softer than the classic shortcrust pastry. It melts in the mouth, and the pumpkin and orange cream makes it special, but the final touch is given by the walnuts, which add irresistible crunchiness.
Now you just need to get these simple ingredients, a nice pumpkin, and try this delight, and I’m sure it will win you over from the first bite. Let’s see what we need to make the tart with whipped shortcrust and pumpkin orange walnut cream.
YOU MIGHT LIKE THESE RECIPES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Tart with whipped shortcrust and pumpkin, orange, and walnut cream is a simple and enveloping Autumn dessert with a shortcrust that melts in your mouth
- 3 1/3 cups all-purpose flour
- 1 egg
- 3/4 cup powdered sugar
- 1 1/8 cup butter (very soft)
- flavor (grated orange zest)
- 10.5 oz pumpkin (peeled)
- Half orange (zest and pulp)
- 2 tbsp sugar
- water (as needed)
- walnuts (as needed)
- ground cinnamon (as needed)
- powdered sugar (for dusting)
Tools
YOU WILL ALSO NEED…
- 1 Tart pan about 9.5 inches
Steps
HOW TO PREPARE THE TART WITH PUMPKIN AND ORANGE CREAM
PREPARE THE SHORTCRUST: You can prepare the whipped shortcrust pastry in three different ways, with electric beaters, a mixer, or a Thermomix. In the first two cases, beat the soft butter with the powdered sugar for 2 minutes, then add the egg and beat for another two minutes, combine the flour with the flavor and beat for another two minutes. With the Thermomix, beat the butter for 2 minutes at speed 3, add the sugar for 2 minutes at speed 3, add the egg for another 2 minutes at speed 3, combine flour and flavor for another 2 minutes at speed 3.
PREPARE THE CREAM: Dice the pumpkin and cook it lightly in water, and when it is almost cooked, drain it, let it cool, and then dry it. Peel the orange, removing all the white pith, and cut it into pieces. Put everything in a pan, add the sugar and cinnamon with a little water, and finish cooking the pumpkin. Once cooked, blend everything and let it cool.
ASSEMBLE THE TART: Spread a part of the shortcrust in the buttered and floured pan, wet your fingers so the shortcrust won’t stick, cover everything with the cream and add the chopped walnuts, use the rest of the shortcrust to make the classic strips using flour to help.
BAKE THE TART: Bake at 350°F for about 30 minutes, but adjust to your oven. Once baked, dust with powdered sugar.
LAURA’S TIPS
Choose the right pumpkin, Delica and Hokkaido are perfect, dry the pumpkin well, beat the butter with the powdered sugar very well, you need to get a light and velvety cream—it’s the secret to a good whipped shortcrust
QUESTIONS
WHAT CAN I SUBSTITUTE FOR WALNUTS?
You can substitute them with almonds
