Ingredients for about 12 pieces:
For the shortcrust pastry:
210 g flour
140 g cold butter
1 tablespoon cold water
40 g sugar
For the pumpkin topping:
1 small Hokkaido pumpkin (approx. 800 g)
1 walnut-sized piece of ginger
125 g sugar
1 packet vanilla sugar
1 teaspoon cinnamon
3 eggs (M)
125 ml whipped cream
Also:
1 jar (355 g) Apple & Mango Mush
2 tablespoons pumpkin seeds
Preparation:
1. Put flour in a bowl. Add butter in pieces, water and sugar. Chop everything with a knife so that dry crumbs are formed. Then mix everything quickly knead by hand to a smooth dough.
2. Roll out the dough on a floured surface. Grease a tart or pie pan (about 24-26cm diameter) and line with dough. Cut off edges neatly. Place mold in a refrigerator for about 30 minutes.
3. Rinse and seed the pumpkin. Cut pumpkin (500 g) into pieces. Peel and grate ginger. Put pumpkin and ginger in a pot with a little water and boil until soft, about 15 minutes. Drain liquid and let pumpkin steam out a little. Puree the pumpkin. Allow to cool.
4. Mix pumpkin puree with sugar, vanilla sugar, cinnamon, eggs and whipped cream. Spread on the dough. Bake in a preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 15 minutes. Then lower the temperature to 175 degrees (gas: level 23, convection oven: 160 degrees) and bake the tart for another 30 minutes.
5. Let tart cool and spread apple & mango puree on top. Serve with pumpkin seeds sprinkled.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.:
Calories: 301
Joule: 1260
Protein: 4,8 g
Fat: 15,5 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
