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🍽️ Sweet Pumpkin Tart with Pecans

2895 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 egg
• 100 g cold butter
• 400 g pumpkin flesh (musk pumpkin)
• 150 g sugar
• 1 tbsp cornstarch
• 50 g ground pecans
• 2 tbsp crème fraîche
• 0.5 tsp lemon zest
• 0.5 tsp orange zest
• 1 tsp lemon juice
• 2 eggs
• 4 tbsp heavy cream (min. 30% fat content)
• 10 pecans (for garnish)

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Place the egg into the well.
4. 4. Cut the cold butter into small pieces.
5. 5. Place the butter pieces on top of the flour.
6. 6. Quickly knead the ingredients together into a dough using your hands.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Place the foil-wrapped dough in the refrigerator for half an hour.
10. 10. Dice the pumpkin flesh into cubes.
11. 11. Place the pumpkin cubes in a pot with 50 milliliters of water.
12. 12. Cook the pumpkin for 15 to 20 minutes.
13. 13. Let the pumpkin drain well.
14. 14. Catch the draining pumpkin water in a container.
15. 15. Puree the cooked pumpkin until smooth.
16. 16. Let the puree cool down completely.
17. 17. Check the consistency of the puree.
18. 18. Stir in some of the saved pumpkin water if the puree is too thick.
19. 19. Place the cooled pumpkin puree into a large bowl.
20. 20. Add the sugar to the puree.
21. 21. Add the cornstarch.
22. 22. Add the ground nuts.
23. 23. Add the crème fraîche.
24. 24. Add the lemon zest.
25. 25. Add the lemon juice.
26. 26. Mix all ingredients thoroughly.
27. 27. Whisk the eggs with the cream.
28. 28. Add the egg-cream mixture to the pumpkin mass.
29. 29. Stir the mixture until it is homogeneous.
30. 30. Preheat the oven to 200 degrees Celsius with top and bottom heat.
31. 31. Lightly dust the work surface with flour.
32. 32. Roll out the shortcrust pastry thinly.
33. 33. Place the dough into the springform pan.
34. 34. Form a rim about 3 centimeters high.
35. 35. Press the rim firmly.
36. 36. Place the pumpkin mixture onto the dough.
37. 37. Smooth the surface of the pumpkin mixture.
38. 38. Distribute the pecans evenly on top.
39. 39. Place the tart in the hot oven.
40. 40. Bake the tart for 30 to 35 minutes.
41. 41. Serve the tart with whipped cream.

Nutrition per serving

• kcal: 2895
• Protein: 48 g · Fett/Fat: 167 g · Carbs: 299 g