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🍽️ Creamy Pumpkin Tart

347 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 g coconut oil
• 1 egg
• 2 tbsp fruit vinegar
• 3 tbsp ice-cold water
• 0.5 tsp sugar
• salt
• 400 g peeled pumpkin flesh
• 125 g crème double
• 0.125 l milk
• 175 g brown sugar
• 0.25 tsp cinnamon
• 1 pinch clove powder
• 1 pinch ginger powder
• 3 eggs
• fat (for the pan)
• 150 g whipping cream
• 1 tsp cinnamon (for sprinkling)

Instructions

1. 1. Combine flour, sugar, salt, fat, egg, vinegar, and water in a bowl. Quickly knead the ingredients into a smooth dough.
2. 2. Shape the dough into a ball. Wrap it in plastic wrap and place it in the refrigerator for 1 hour.
3. 3. Dice the pumpkin flesh. Place them in a pot and add 100 milliliters of water.
4. 4. Cook the pumpkin over medium heat for 15 minutes until tender.
5. 5. Puree the cooked pumpkin finely. Press the mixture through a fine sieve to achieve a smooth consistency.
6. 6. Stir the pureed pumpkin mixture thoroughly with the remaining filling ingredients.
7. 7. Preheat the oven to 180 degrees. Grease a pie dish well.
8. 8. Place the chilled dough between two layers of plastic wrap. Roll it out thinly into a circle.
9. 9. Place the dough into the prepared dish. Press the edges firmly.
10. 10. Prick the dough base several times with a fork to prevent it from rising.
11. 11. Pour the pumpkin mixture evenly into the dough shell.
12. 12. Bake the tart for about 1 hour in the preheated oven.
13. 13. Whip the cream until it forms stiff peaks.
14. 14. Serve the tart with a dollop of the whipped cream. Finally, sprinkle it with cinnamon.

Nutrition per serving

• kcal: 347
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 33 g