Delicate and soft: pumpkin tart, a delicious autumn dessert like the almond pumpkin cake, the pumpkin pie is made with a shortcrust pastry base and a soft pumpkin cream filling without cream. It’s easy to make and perfect for Halloween. Like every tart, first you prepare the shortcrust pastry, roll it out in the baking tin, then fill it with the soft pumpkin-flavored mixture, spiced with cinnamon, ginger, and nutmeg.
The pumpkin tart has the flavors and colors of autumn, suitable for the whole family for any occasion, perfect for breakfast, snack, or as a dessert after lunch or dinner. It has a very soft heart that makes it tender to cut, so be very careful when dividing the cake into slices to serve. But let’s see together how to cook the pumpkin tart and I leave you some other pumpkin recipes to try, there are for all tastes and courses, from appetizer to dessert.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 287.43 (Kcal)
- Carbohydrates 40.62 (g) of which sugars 24.50 (g)
- Proteins 6.48 (g)
- Fat 11.81 (g) of which saturated 7.20 (g)of which unsaturated 4.43 (g)
- Fibers 0.97 (g)
- Sodium 320.41 (mg)
Indicative values for a portion of 150 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
Pumpkin Tart Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup butter
- 1/4 cup granulated sugar
- 1 egg
- 1 lemon (edible)
- 1 pinch salt
- 1 lb oz pumpkin (10 oz peeled pulp)
- 1/2 cup brown sugar
- 1 1/4 cups milk
- 2 eggs
- 1 tablespoon brandy
- to taste ground cinnamon
- to taste ground ginger
- to taste nutmeg
- 1 pinch salt
- to taste powdered sugar
Tools
- Baking Tin
- Mixer
Pumpkin Tart Recipe
Peel the pumpkin, clean it from strings, and cut it into cubes. Transfer to a baking sheet lined with parchment paper and bake at 392°F for about 20 minutes.
Meanwhile, prepare the shortcrust pastry: on a pastry board, pour the flour in a mound, add the room temperature butter cut into pieces, granulated sugar, egg, a pinch of salt, and grated zest of one lemon. Quickly knead all the ingredients, form a dough ball, cover it with food plastic wrap and place it in the refrigerator to rest for 30 minutes.
While the pastry rests in the fridge, prepare the filling: put the cooked pumpkin in a mixer, blend until it becomes a puree, and transfer it to a saucepan.
Add the eggs, brown sugar, milk, a tablespoon of brandy, a pinch of all the spices (cinnamon, ginger, nutmeg), salt, and mix well until all ingredients are combined, then place the saucepan on low heat and let it slightly thicken for about 7-10 minutes.
Retrieve the pastry from the fridge, roll it out with a rolling pin, and wrap it around the pin to place it in a buttered and floured or parchment-lined 9-10 inch baking tin, trim the edges. Prick the bottom with a fork, pour in the pumpkin filling, and bake in a preheated static oven at 356°F for 40 minutes.
At the end of cooking, the cream will have puffed up, and if you move the tart, you will see that it is still soft. Therefore, I recommend removing it from the oven and waiting for it to cool completely before serving.
The pumpkin tart is now ready, after it has cooled down well, sprinkle it with some powdered sugar and serve it. Be very careful when cutting it, as the pumpkin filling is very soft. A real delight this autumn dessert, ideal for all occasions, I recommend trying it!
Storage and Tips
Storage: The pumpkin tart keeps for 2-3 days under a glass dome.
Tips: If you prefer, you can steam the pumpkin instead of baking it.
You can choose to decorate it with shortcrust pastry strips as with classic tarts.
