Pumpkin Tart

Hi, everyone!

It has been a month gone by since Halloween and there waiting in my freezer is the interior of my pumpkin, that I took out before starting my carvings for that spooky night. Now it’s time to use it for a more special and delicious purpose.

I’m not a big fan of pumpkin, let me start there. It has a strong smell and after a while it becomes a bit sickening for me. So I was happily surprised when tasting the cake I didn’t find it to “pumpkinish”. It has a soft crust, a delicious filling and a sweat topping covered with cocoa powder. You will love it!

Before I give you the recipe, some crucial tips (that would have saved me tons of time if I had known them from the start, but you do learn from this little things 🙂 ).

First, if you have your pumpkin frozen, like I did, be wise to take a portion that is over the amount you need to defreeze. This is because when the water is frozen it changes massively the weight. For example I took out 400 gr of frozen pumpkin that in the end was just a little over 300 gr. You can see how much time I lost defreezing more pumpkin… 😦

Secondly, when using the fresh cream be sure that it’s very cold and that the one that you are using can be transformed into whipped cream. (I advice you to use a brand that you are accustomed to or that you have a good reference of.) 

Ingredients:

• For the crust:

200 gr plain-flour

25 gr brown sugar

a pinch of salt

80 gr cold butter

40 gr water

• For the filling:
  

400 gr of pumpkin

120 gr brown sugar

2 eggs

40 gr vegetable oil

1 teaspoon of turmeric powder

a pinch of salt

a pinch of ginger powder

40 gr plain-flour

• For the topping:
  

3 sheets of neutral gelatine

water

200 gr fresh cream with or over 35% of fat and very cold

50 gr milk

50 gr brown sugar

1/2 teaspoon of cinnamon powder

1 egg

Cocoa powder or chocolate shavings and walnuts (for decoration)

Preparation:

• For the crust:
  

1.  Pre-heat the oven at 180ºC.
2. Mix all the ingredients (you can use a food processor or do it by hand).
3. Roll out the pastry and line the tin (24 cm)

• For the filling:

1. Mash the pumpkin with a the help of a food processor.
2. Once that is done add the sugar, the eggs, the vegetable oil, the turmeric powder, the salt and the ginger powder to the pumpkin and beat.
3. Add the flour and mix.
4. Pour the filling into the crust and bake it for 45 min at 180ºC. (After taking out of the oven let it cool down completely!).

• For the topping:

1. Place the sheets of gelatine in cold water so they can go all soft and jelly.
2. Beat the cream. (be carefull so you won’t beat too much, to the point that they will transform into butter)
3. In a pan in medium heat beat the milk , the sugar, the cinnamon powder and the egg.
4. Add the gelatine, after squeezing all the water and stir.
5. Add the whipped cream and involve.
6. Add the topping to the tart  and put it in the fridge for 4 hours or till it’s firm.
7. Sprinkle from high the cocoa powder and then add the walnuts. (Of course this is optional and you can easily use whatever you want to decorate.)

Serve!

Hope you enjoy and tell me how it went or any questions you might have in the comment box below. 🙂

Lots of love,

Paradise of Words