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🍰 Crunchy Pumpkin Tart

419 kcal · 30 min · 4 servings

Crunchy Pumpkin Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate one egg: Take the yolk for the dough and keep the white for the filling.
  2. 2. Mix butter, powdered sugar, salt, the egg yolk, flour, and almonds in a bowl until you have a smooth dough.
  3. 3. If the dough is too dry, add 1 to 2 tablespoons of cold water.
  4. 4. Refrigerate the dough for about 1 hour to let it firm up.
  5. 5. Cut the pumpkin in half, remove the seeds and pulp, and peel it.
  6. 6. Cut the peeled pumpkin into small cubes.
  7. 7. Peel the ginger and cut it into coarse chunks as well.
  8. 8. Place the pumpkin and ginger in a pot and cover them with apple juice.
  9. 9. Bring the mixture to a boil over medium heat.
  10. 10. Cook the pumpkin and ginger for 12 to 15 minutes until soft.
  11. 11. Drain the vegetables and let them cool down.
  12. 12. Puree the cooled vegetables in a tall container until smooth.
  13. 13. Dust a work surface with flour and roll out the dough into a round shape.
  14. 14. Grease a tart pan with a diameter of 26 cm.
  15. 15. Place the dough in the pan and press it against the edge.
  16. 16. Form a border about 3 cm high from the dough.
  17. 17. Prick the dough base several times with a fork.
  18. 18. Place the lined dough base in the fridge for a short time.
  19. 19. Preheat the oven to 180 °C with top and bottom heat.
  20. 20. Place baking paper on the dough base.
  21. 21. Fill the baking paper with legumes (e.g., dried beans) as weights.
  22. 22. Bake the base for about 10 minutes.
  23. 23. Remove the baking paper and the legumes.
  24. 24. Bake the base for another 2 minutes without any topping.
  25. 25. Mix sour cream, the remaining egg (yolk and white), sugar, and cinnamon in a bowl.
  26. 26. Add the cold pumpkin puree to the egg mixture and stir everything well.
  27. 27. Pour the pumpkin mixture onto the pre-baked tart base.
  28. 28. Bake the tart for about 30 minutes until the filling is firm.
  29. 29. Let the tart cool down before serving.
  30. 30. Enjoy your meal! A tip: [recipeLink=146107] goes well with this.

Nutrition per serving