Pumpkin pie - a pure fall delight!

Ingredients:

Ingredients for the shortcrust pastry:

• 400 g wheat flour (type 550)

• 200 g butter

• 130 g granulated sugar

• 1 egg + 1 egg yolk

• 1 pinch of salt

• Zest of a lemon

Ingredients for the icing:

• 400 g cooked, pureed pumpkin (e.g. Hokkaido)

• 300 g cream cheese

• 75 g sugar

• 10 g starch

• 3 eggs

• 1 pinch of salt

• 1 g cinnamon

• 1 g orange powder

• 1 pinch each of cloves, ginger and nutmeg

• Pulp ½ vanilla pod

Ingredients Almonds roasted:

• 80 g roasted pumpkin seeds

• 2 tbsp powdered sugar

• 1 pinch of salt

• some water

Preparation :

Preparation of shortcrust pastry:

1. Quickly knead all the ingredients into a dough.

2. Roll out between baking paper, chill for 30 minutes.

3. Place in the tart tin, adjust the edges and prick the base.

4. Blind bake with baking paper and weight for 10 minutes at 170 °C.

Preparation of the glaze:

1. Beat the eggs and sugar until frothy.

2. Mix in the remaining ingredients.

3. Pour the icing onto the pre-baked dough.

4. Bake at 160 °C for approx. 60 mins.

Preparation Almonds:

1. Caramelize the powdered sugar, add the pumpkin seeds and water.

2. Stir-fry until golden brown, season with salt and leave to cool.

3. Sprinkle over the tart before serving.

Why you'll love this pumpkin tart:

Why you'll love this pumpkin tart:

✅ Crispy shortcrust pastry with lemon zest

✅ Creamy filling with real spices

✅ Perfect cake for the fall

✅ Ideal for preparing

✅ With roasted pumpkin seeds as the crowning glory

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