American Pumpkin Tart

American Pumpkin Tart

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American Pumpkin Tart
  • Preparation Time: 90 min.
  • Cooking Time: 30 min.
  • Total Time: 120 min.

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Portion
1
  • Flour
    230 g
  • Powdered sugar
    30 g
  • Salt
    4 g
  • Butter Căsuța Mea 72,5%
    145 g
  • Water
    50 ml
  • Lemon Juice
    10 ml
  • Pumpkin
    800 g
  • Ginger powder
    1/2 tsp
  • Ground cardamom
    1/2 tsp
  • Nutmeg (mace)
    1/4 tsp
  • Vanilla Essence
    1 tbsp
  • Orange zest
    1
  • Lemon Zest
    1 ml
  • Chicken egg
    5
  • Sugar
    2 tsp
  • Whipping Cream Căsuța Mea 33%
    160 ml

Directions

  1. Cut 800 g of pumpkin into slices and remove the seeds.
  2. Place the slices on a baking sheet lined with aluminum foil.
  3. Pour 50 ml of water.
  4. Cover with foil and bake in a preheated oven at 220°C for 1 hour or until the pumpkin is tender.
  5. Peel the pumpkin and use a food processor to puree the pulp until smooth.
  6. The next step is to prepare the dough.
  7. Squeeze 10 ml of lemon juice into 40 ml of water and refrigerate.
  8. In a bowl, add 230g flour, 30g caster sugar, 2g salt and 145g very cold butter, cut into cubes.
  9. Use your fingers to mix the solid ingredients with the butter.
  10. Thus receiving a texture of wet sand.
  11. Pour very cold lemon juice into the water,
  12. Knead lightly to form a disk.
  13. Wrap the dough in cling film and refrigerate for 1 hour.
  14. Flour the work surface and the dough surface.
  15. Roll out the dough with a rolling pin to a thickness of 4 mm.
  16. Transfer the dough diagonally into a 28cm diameter pan.
  17. Trim off excess dough from the sides.
  18. Place the tray in the freezer for 15 minutes.
  19. Remove and pierce with a fork in several places.
  20. Place a baking sheet on top, cover with thick foil and bake in a preheated oven at 180°C for 20–25 minutes.
  21. Remove the dough, brush the entire surface with egg white and let it cool completely.
  22. Meanwhile we are preparing the filling:
  23. In a large bowl, beat 4 eggs and the remaining yolk, add 2 g of salt and 85 g of brown sugar, mix everything with a whisk,
  24. If desired, add ground cinnamon, ground ginger, ground nutmeg, vanilla essence, orange zest, lemon zest and cornstarch.
  25. Mix everything thoroughly, add 500 g of pumpkin puree and 160 ml of whipped cream and continue mixing all the ingredients.
  26. Pour the mixture onto the cooled dough.
  27. Bake in a preheated oven at 180°C for 45–50 minutes.
  28. Let it cool completely.
  29. Garnish with chopped nuts, pumpkin seeds, star anise, or anything else you like.
  30. Refrigerate for 3 hours and serve with ice cream or hot chocolate.
  31. Enjoy!

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