Pumpkin tTart


1hr 55m
Preparation/cooking time: ca. 45m + Refrigerate: ca. 30m + Bake: ca. 40m

Servings
For 12 pieces


Nutritional Information

Contains 239 Kcal


Ingredients

  • 170 g white flour
  • 100 g ground raw sugar
  • 0.25 tsp. salt
  • 100 g butter, cut into pieces, cold
  • 2.5 tbsp. cocoa powder (ca. 15 g)
  • 1 dl water
  • 2 eggs
  • 1 tbsp. Maizena cornflour
  • 0.5 tsp. cinnamon
  • 0.5 tbsp. ginger grated
  • 800 g pumpkin (e.g. Halloween), cut into 2.5-cm pieces (yields approx. 500 g)
  • 1 pinch ground cloves
  • 1 pinch nutmeg
  • 100 g sweetened condensed milk

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  • Mix the flour, sugar and salt in a bowl. Add the butter and, using your hands, rub together to form a crumbly mixture. Stir in the cocoa. Add the egg and quickly combine to form a soft dough; do not knead.
  • Shape: dust the prepared tin base with a little flour. Shape half the dough into a ball and roll out directly on the tin base. Secure the tin frame. Shape the remaining dough into rolls (approx. 1 1 ?2 cm Ø), lay around the edge of the tin and press down a little. Prick the base firmly with a fork. Leave the tin to chill for approx. 30 mins.
  • Bring water to the boil and add salt. Add the pumpkin, cover and simmer over a medium heat for approx. 15 mins. until soft. Drain the pumpkin, finely puree and allow to cool a little. Combine the cornflour and remaining ingredients with the nutmeg and mix well. Stir in the condensed milk and pumpkin puree. Distribute the mixture over the dough base.
  • Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool. Remove the frame of the tin, place on a cooling rack and allow to cool.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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