Sweet and Creamy Pumpkin Tart
Tart
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Cook Time
1 h 15 min
Servings
8
Difficulty
Easy
Prep Time
25 Min
Description
This pumpkin tart is a real autumn delight! I often prepare it for Sunday brunch or as a festive dessert during the holiday season. The sweetness of the pumpkin blends wonderfully with the vanilla, and the fine semolina adds a slightly grainy texture that is very pleasant. It's a simple and comforting recipe that everyone loves, even those who aren't necessarily pumpkin fans. Feel free to add a pinch of cinnamon for an extra spicy touch. A real treat!
Ingredients (7 ingredients)
-
2 paquets vanilla sugar
-
1 clove vanilla
-
1 fond shortcrust pastry
-
2 petites poignées fine semolina
-
2 piece eggs
-
6 tbsp powdered sugar
-
700 g pumpkin
Preparation (5 steps)
Pumpkin preparation
Cut 700 g of pumpkin into pieces and place them in the Thermomix bowl. Mix for 5 Sec./Stufe 5 to obtain a coarse purée.
Pumpkin cooking
Add 6/7 tbsp of powdered sugar and 1 vanilla bean, split and scraped, to the mixed pumpkin. Cook everything for 20 Min./90°C/Stufe 2.
Preparation of the pumpkin cream
Remove the vanilla bean. Add 2 eggs and 2 packets of vanilla sugar to the cooked pumpkin. Mix for 15 Sec./Stufe 4 to mix well.
Preparation of the tart base
Preheat the oven to 180°C. Spread 1 shortcrust pastry base in a tart tin. Prick the tart base with a fork and sprinkle 2 small handfuls of fine semolina on the base.
Tart baking
Pour the pumpkin cream onto the tart base. Bake and cook for about 50 minutes, or until the tart is golden and the cream has set.
Finished cooking? Great! 🎉
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Created by
Lea Bernard
2
Rezepte
0
Kochbücher
Allergens
- Gluten
- Eggs
- Milk
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