Pumpkin Tart

1. 1

   To prepare the dough, mix flour, cold butter, and icing sugar. Add the egg and knead the dough.

   15 min

2. 2

   Wrap the dough and chill in the refrigerator for 30 minutes.

   30 min

3. 3

   Roll out the dough and place it in a tart pan. Prick with a fork, cover with baking paper, add weights (e.g., beans), and bake at 180°C for 15 minutes.

   15 min

   180°C

4. 4

   To prepare the pumpkin filling, whip the baked pumpkin with a hand mixer. Add eggs, sugar, cream, vanilla extract, and cinnamon.

   10 min

5. 5

   Pour the pumpkin filling into the partially baked tart and bake at 170°C for 30-40 minutes, or until the filling is set.

   35 min

   170°C

6. 6

   Garnish the tart with pumpkin seeds, candied pumpkin, and chopped walnuts.

   5 min

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.