Name: Pumpkin tart
Yield: 0
Ingredients: Flour - 180 gram; Butter - 110 gram; Sugar - 1 tbsp; Salt - 1 pinch; Water - 1 pinch; Vegetable puree - 400 Ml; Chicken egg - 3 PC.; Creamy - 100 Ml; Brown sugar - 100 gram; Cinnamon - 1 Tsp; Ginger root - 1 Tsp; Potato starch - 1 tbsp; Walnuts - 1 handfuls; Brown sugar - 1 tbsp

Ingredients for - Pumpkin tart

1. Dough Flour 180 gram

2. Dough Butter 110 gram

3. Dough Sugar 1 tbsp

4. Dough Salt 1 pinch

5. Dough Water 1 pinch

6. Filling Vegetable puree 400 Ml

7. Filling Chicken egg 3 PC.

8. Filling Creamy 100 Ml

9. Filling Brown sugar 100 gram

10. Filling Cinnamon 1 Tsp

11. Filling Ginger root 1 Tsp

12. Filling Potato starch 1 tbsp

13. Peanut layer Walnuts 1 handfuls

14. Peanut layer Brown sugar 1 tbsp

How to cook deliciously - Pumpkin tart

1 . Stage

Prepare the groceries so that everything is on hand.

2 . Stage

Mix the flour, salt, and sugar together. Add the pieces of cold butter and knead with your hands to a smooth crumb.

3 . Stage

Add the ice water in batches and knead quickly until the dough begins to clump together. Place the dough in the refrigerator for 30 minutes, wrapped in clingfilm.

4 . Stage

Peel the pumpkin, cut it into pieces, put it on a baking tray greased with vegetable oil, and bake it in the oven until soft, about 25-30 minutes. Then whip in a blender or strain it through a sieve. We will need about 400 ml of puree.

5 . Stage

Take the dough out of the fridge, thinly roll out and line a buttered 22-23cm dish so that it forms high rims, cut off the excess with scissors. Press the edges well against the form. You can cut out leaves, flowers or other shapes from the scraps and glue them to the sides with egg white. Put the cake in the freezer for 30 minutes with the dough.

6 . Stage

Prepare the filling. Put all the ingredients in the bowl of a blender and whisk until smooth. Do not take too long, otherwise the middle may crack after baking and cooling.

7 . Stage

Pour in the cream, if desired you can add orange zest. Stir.

8 . Stage

The pecan layer can be omitted, it is optional, but if you decide to add it, you need to roast the nuts in a pan or in the oven. Finely chop in a blender along with the sugar, add 1-2 tbsp. of filling and mix. If not blended with the filling, the nuts may float up as they are lighter.

9 . Stage

Take out the form with the dough. Place the pecan mixture in the bottom of the cake.

10 . Stage

Pour the filling on top. Place the pie dish in a larger mold or on a baking tray, so as not to spoil the bottom of the oven if the filling overflows, which sometimes happens. Bake at 170*C for about 1 hour. The finished pie will have a slightly shaky center. Take the pie out of the oven and leave it in the form at room temperature until it cools completely. Then place in the refrigerator for at least 6-8 hours.