Sweet Pumpkin Tart with Pecans

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Sweet Pumpkin Tart with Pecans
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
2895
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie2,895 cal.(138 %)
Protein48 g(49 %)
Fat167 g(144 %)
Carbohydrates299 g(199 %)
Sugar added150 g(600 %)
Roughage18.6 g(62 %)
Vitamin A1.8 mg(225 %)
Vitamin D6.5 μg(33 %)
Vitamin E10.8 mg(90 %)
Vitamin K47.9 μg(80 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.2 mg(109 %)
Niacin15.7 mg(131 %)
Vitamin B₆0.8 mg(57 %)
Folate309 μg(103 %)
Pantothenic acid5.8 mg(97 %)
Biotin63.5 μg(141 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C52 mg(55 %)
Potassium2,193 mg(55 %)
Calcium302 mg(30 %)
Magnesium165 mg(55 %)
Iron9.1 mg(61 %)
Iodine43 μg(22 %)
Zinc7.7 mg(96 %)
Saturated fatty acids77 g
Uric acid245 mg
Cholesterol942 mg
Complete sugar173 g

Ingredients

for
1
For the crust
150 grams Pastry flour
1 egg
100 grams cold butter
For the filling
400 grams Pumpkin
150 grams sugar
1 Tbsp cornstarch
50 grams ground Pecan
2 Tbsps Crème fraiche
½ tsp Lemon peel
½ tsp Orange peel
1 tsp lemon juice
2 eggs
4 Tbsps Whipped cream (min. 30% fat content)
10 Pecan (for garnish)
How healthy are the main ingredients?
PumpkinsugarWhipped creameggegg

Preparation steps

1.

Place the flour in a mound on a flat work surface. Make a well in the center and crack egg into it. Cut the cold butter into the flour and knead well. When smooth, shape dough into a ball, cover in plastic wrap and refrigerate for 30 minutes.

2.

Cut pumpkin flesh into cubes and cook with 50 ml (approximately 3 tablespoons) of water for 15-20 minutes. Drain well and puree with an immersion blender. Cool completely. The pumpkin puree should be fairly smooth. Add water if needed.

3.

Mix cooled pumpkin puree with the sugar, cornstarch, ground nuts, cream fraiche, lemon zest, orange zest and the lemon juice. Whisk the eggs with the cream and stir in.

4.

Preheat oven to 200 ° C (approximately 400 ° F).

5.

Roll out dough on a floured work surface until thin. Place in the bottom of tart tin, pushing up the sides to create an edge. Pour filling in and top with pecans. Cook for 30-35 minutes. Serve with whipped cream if desired.

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