Pumpkin shortcrust pastry is the perfect base for making cookies and tarts. A delicate, tasty pastry that pairs well with chocolate and any jam. The best pumpkin for this type of preparation is the Delica, baked whole to obtain a drier puree. Take notes and jot down the recipe for pumpkin shortcrust pastry because many delicious ideas for using it will come!
For the recipe, I drew inspiration from an idea in Serena Ioppolo’s book “In the Kitchen with the Food Organizer” and made some modifications to my liking.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 2 1/4 cups all-purpose flour (I use Pasticceria Caputo)
- 3.5 oz pumpkin puree
- 1 egg yolk
- 2/3 cup light brown sugar
- 10 tbsp butter
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/3 cup chocolate chips
- 1 tsp baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
Steps
In the bowl of the stand mixer (but you can also mix by hand or with a mixer) with the paddle attachment, place all the ingredients: flour, pumpkin puree, egg yolk, sugar, butter pieces, baking powder, spices, and chocolate chips and mix until the dough is compact and well combined. Take the dough and work it on the work surface, forming a slightly flattened rectangular block. Wrap it in plastic wrap and refrigerate for two hours. After resting, bring the block back to the work surface and use it as desired for cookies or tart.
