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Ingredients
Sweet Pumpkin Tart with Pecans
- 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)
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.
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.
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.
Preheat oven to 200 ° C (approximately 400 ° F).
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.
(Percentage of daily recommendation)
| Calorie | 2,895 cal. | (138 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 299 g | (199 %) | ||
| Sugar added | 150 g | (600 %) | ||
| Roughage | 18.6 g | (62 %) |