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🍰 Tarta crujiente de calabaza

419 kcal · 30 min · 4 raciones

Tarta crujiente de calabaza Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  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 yolk, flour and almonds in a bowl to form a smooth dough.
  3. 3. If the dough is too dry, add 1 to 2 tablespoons of cold water.
  4. 4. Chill the dough in the refrigerator for about 1 hour to firm up.
  5. 5. Cut the pumpkin in half, remove the inside and peel it.
  6. 6. Cut the peeled pumpkin into small cubes.
  7. 7. Peel the ginger and cut it into coarse cubes as well.
  8. 8. Put the pumpkin and ginger in a pot and cover with apple juice.
  9. 9. Bring the mixture to a boil over medium heat.
  10. 10. Boil the pumpkin and ginger for 12 to 15 minutes until soft.
  11. 11. Drain the vegetables and let them cool.
  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 circle.
  14. 14. Grease a tart pan with a 26 cm diameter.
  15. 15. Place the dough in the pan and press it against the edge.
  16. 16. Shape 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 briefly in the refrigerator.
  19. 19. Preheat the oven to 180 °C 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. Pre-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 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 set.
  29. 29. Let the tart cool before serving.
  30. 30. Enjoy! A tip: This goes well with [recipeLink=146107].

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