Loaded with rich pumpkin cream! This beautiful fall-flavored tart is flan*'s family favorite. You're gonna love it!
Ingredients
7 servings- Unsalted butter90g
- Powdered sugar60g
- Egg yolk1
- Salta pinch
- All-purpose flour180g
- Unsalted butter40g
- Powdered sugar40g
- Egg40g
- Almond flour40g
- Pumpkin (sieved)130g
- Heavy cream100g
- Butter10g
- Sugar30g
- Rum and cinnamonto taste each
- ★Heavy cream (about 45% fat)100g
- ★Sugar1 tbsp
Directions
120 min- 1
Cut pumpkin into bite-sized pieces, place in a heat-resistant container, heat for 3-4 minutes, then sieve and puree until smooth. Sift the flour in advance.
- 2
Make the tart dough. Add 60g powdered sugar to 90g unsalted butter at room temperature and mix well. Add 1 egg yolk and a pinch of salt, then mix further. Add 180g flour and bring together into a dough.
- 3
Chill the tart dough in the refrigerator for at least 30 minutes, then roll out to about 3mm thickness and line a tart pan. Poke air holes with a fork and chill again.
- 4
Make the almond cream. Cream 40g unsalted butter until soft, add 40g powdered sugar and mix. Gradually add 40g beaten egg, then fold in 40g almond flour.
- 5
Fill the tart dough with almond cream and bake in an oven preheated to 180°C for about 25 minutes. Once baked, transfer to a cooling rack.
- 6
Make the pumpkin cream. In a small saucepan, combine 130g pumpkin, 100g heavy cream, 10g butter, and 30g sugar. Stir with a spatula while scraping the bottom until it reaches a consistency suitable for piping. Remove from heat and add rum and cinnamon to taste.
- 7
The cream is ready when scraping the bottom reveals the pan bottom, or when a spoonful drops with a soft thud.
- 8
Make the whipped cream. Add the ★ ingredients and whip firmly. Spread on the tart base.
- 9
Using a mont blanc piping tip, generously pipe the cooled pumpkin cream onto the whipped cream. Dust with powdered sugar if desired.
- 10
For an 18cm pan, use half the tart dough amount and 1.5 times the cream quantities.
- 11
For 10cm boat-shaped tart pans, the above recipe makes 7 tarts. Use half the tart dough amount and bake for slightly less time.
Tips
Keep the cream at room temperature while working, as chilling makes it too firm to pipe. Wait until the cream settles before cutting to prevent the tart from crumbling.
Nutrition
Per serving- Calories380 kcal
- Protein6.5 g
- Fat22 g
- Carbs38 g
- Sodium0.2 g
Loaded with rich pumpkin cream! This beautiful fall-flavored tart is flan*'s family favorite. You're gonna love it!
Ingredients
7 servings- Unsalted butter90g
- Powdered sugar60g
- Egg yolk1
- Salta pinch
- All-purpose flour180g
- Unsalted butter40g
- Powdered sugar40g
- Egg40g
- Almond flour40g
- Pumpkin (sieved)130g
- Heavy cream100g
- Butter10g
- Sugar30g
- Rum and cinnamonto taste each
- ★Heavy cream (about 45% fat)100g
- ★Sugar1 tbsp
Directions
120 min- 1
Cut pumpkin into bite-sized pieces, place in a heat-resistant container, heat for 3-4 minutes, then sieve and puree until smooth. Sift the flour in advance.
- 2
Make the tart dough. Add 60g powdered sugar to 90g unsalted butter at room temperature and mix well. Add 1 egg yolk and a pinch of salt, then mix further. Add 180g flour and bring together into a dough.
- 3
Chill the tart dough in the refrigerator for at least 30 minutes, then roll out to about 3mm thickness and line a tart pan. Poke air holes with a fork and chill again.
- 4
Make the almond cream. Cream 40g unsalted butter until soft, add 40g powdered sugar and mix. Gradually add 40g beaten egg, then fold in 40g almond flour.
- 5
Fill the tart dough with almond cream and bake in an oven preheated to 180°C for about 25 minutes. Once baked, transfer to a cooling rack.
- 6
Make the pumpkin cream. In a small saucepan, combine 130g pumpkin, 100g heavy cream, 10g butter, and 30g sugar. Stir with a spatula while scraping the bottom until it reaches a consistency suitable for piping. Remove from heat and add rum and cinnamon to taste.
- 7
The cream is ready when scraping the bottom reveals the pan bottom, or when a spoonful drops with a soft thud.
- 8
Make the whipped cream. Add the ★ ingredients and whip firmly. Spread on the tart base.
- 9
Using a mont blanc piping tip, generously pipe the cooled pumpkin cream onto the whipped cream. Dust with powdered sugar if desired.
- 10
For an 18cm pan, use half the tart dough amount and 1.5 times the cream quantities.
- 11
For 10cm boat-shaped tart pans, the above recipe makes 7 tarts. Use half the tart dough amount and bake for slightly less time.
Nutrition
Per serving- Calories380 kcal
- Protein6.5 g
- Fat22 g
- Carbs38 g
- Sodium0.2 g
Tips
Keep the cream at room temperature while working, as chilling makes it too firm to pipe. Wait until the cream settles before cutting to prevent the tart from crumbling.