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Pumpkin tart

Pumpkin tart


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Wheat:

Make a cream of butter, sugar and salt, add the yolks and flour. When the dough has become uniform and resembles larger crumbs, add the milk. Knead easily, not too much - the dough must be fluffy and small, the more you knead it, the more elastic it becomes, it falls in the oven and becomes difficult to chew. (a trick stolen from Jamie Oliver;)) Put the dough in cling film and let it cool until the filling is ready.

Grated small pumpkin, put to harden in butter, along with sugar, cinnamon, vanilla sugar. Leave it on the fire until it softens a little. At the end add breadcrumbs, essence, raisins and nuts or almonds. Allow to cool. Whisk the egg whites and easily incorporate them into the pumpkin composition.


Spread the dough in a pan greased with oil and lined with breadcrumbs. The walls of the form are also covered. Put the tray in the preheated oven for 3-4 minutes. Then put the filling and spread almond flakes on top. Bake again for 10-15 minutes.

It can be served hot or cold, as such or with whipped cream. It's delicious anyway!


Baked pumpkin tart and coconut milk

60 minutes of extra late fall colors, but much less natural light, to enjoy an exotic combination of a cup of coconut milk and a mix of freshly ground spices, added to a creamy egg and brown sugar cream unrefined, and the magic doesn't just happen in Grandma's oven full of strudel and pies. The color and aroma of the humble baked pumpkin vibrates in a dessert so delicious that even the most skeptical taste buds will devour it instantly.

The recipe I propose is a pie with baked pumpkin and coconut milk inspired by a Thai dessert (a sweet coconut cream baked in a small pumpkin), which I made for the first time this year, in October, in the day I switched to winter time. That Saturday, the market was so full of seasonal goodies that I couldn't decide what to choose to put in the basket for home. However, it was the wonderful textures, shapes and colors of the pumpkins that made me imagine and want to bake for next Sunday a dessert from an autumn story of Harry Potter, for which I had need a pre-baked tart dough and a few ingredients for pumpkin filling and coconut milk.

Ingredients
  • 160 g white flour
  • 3 tablespoons white powdered sugar
  • 115 g greasy butter (at least 82% fat) cold, cut into small cubes
  • 1 cold mixture of a homemade egg yolk and 1.1 / 2 tablespoons unsweetened cream or whipped cream (with a minimum of 32% fat)
  • if necessary, a few drops of very cold water, cooled with an ice cube.
  • 2 large eggs
  • 3 large yolks
  • 130 g unrefined raw sugar (from cane sugar)
  • 400 g mashed pumpkin pie puree (resulting from pieces of baked pumpkin, peeled, without sugar and spices, at 180 degrees Celsius, with ventilation, for approx. 40 minutes)
  • 160 ml quality unsweetened coconut milk, mixed well
  • 1/2 teaspoon of the following spices (preferably freshly ground, for extra flavor): cardamom, nutmeg and ginger
  • a pinch of salt and a pinch of ground white pepper.
Preparing the tart dough

I mixed the flour and powdered sugar in a large bowl. Then I added the cold butter cubes and kneaded with a spatula (but you can also use a knife or food processor) until you got a mixture that looked like a pile of sand.

I quickly incorporated, with my fingers, the cold mixture of egg and cream into the flour and butter mixture, being careful not to insist on kneading because the heat of the fingers could have heated the butter in the dough. I had prepared a few drops of very cold water that I would have added to the dough if it did not bind well. I formed a ball from the dough obtained, which I pressed lightly to give it a thick disk shape. I wrapped this disc in cling film and let it rest in the fridge for 2 hours.

Pre-baking the tart dough

I preheated the oven to 200 degrees Celsius (6th / high stage, in the gas oven). Then I prepared a baking tin with a diameter of 22 cm, with a removable bottom. The tray did not require greasing because the dough was greasy.

I spread the cold dough on a floured surface. Thus, I obtained a sheet of tart about 27 cm in diameter that I placed in the form of baking with the help of the rolling pin. I carefully spread the dough in the pan, covering the curvature and its wall well. After pricking the dough with a fork (to avoid the formation of blisters during baking), I covered it with aluminum foil or baking paper, on which I placed dried lentils (you can put special ceramic balls, grains of dried beans, rice, etc.). I baked the dough for 20 minutes, until it turned a light golden color.

I took the tray out of the oven, removed the lentil grains and aluminum foil, and cooled the tart dough before pouring the filling over it.

Filling

I prepared all the ingredients for the filling. Then, I preheated the oven to 160 degrees Celsius (or 3rd / medium-low stage for gas ovens).

I mixed the whole eggs, the yolks and the sugar at medium speed until I obtained a frothy cream, light in color. I added pumpkin puree, coconut milk, spices and salt. I mixed all the ingredients well with a whisk.

I poured the composition obtained in the pre-baked and cooled tart dough and placed the tray at the bottom of the oven. I baked the tart for 45-50 minutes.

I let the tart cool, then removed the baking tin ring and served it at room temperature.

This was the recipe for pumpkin and coconut milk tart. It was delicious!


Pumpkin tart

Pumpkin tart is ideal from all points of view: easy to prepare, a wonderful taste and in addition, the pumpkin is full of nutrients and affordable. So, we have every reason to take full advantage of it, especially in autumn when we find it in abundance, but also in the other seasons either by finding it in the supermarket or by freezing the baked pumpkin pulp!

It is a healthy dessert for the whole family and a snack suitable for small children, after the age of 1 year!

Knead until you get a dough. Spread, shape and bake for 10 minutes at 180 degrees (preheated oven).

  • 3 eggs
  • 300 ml milk
  • 450 gr baked pumpkin puree
  • 3 tablespoons ground walnuts
  • 1 cinnamon powder
  • 1 vanilla powder
  • 2 tablespoons raw sugar

Mix all the ingredients and pour over the half-baked crust.

Put the tray in the oven at 180 degrees for about 40 minutes.

Remove from the oven and when it cools, sprinkle with walnuts. I suggest you try a & # 8220salt & # 8221 tart variant: chicken and broccoli quiche (recipe here).


  • Wheat:
  • 200g oatmeal
  • 60g Xylitol
  • 1 teaspoon of baking powder without aluminum
  • 250 ml water
  • 2 tablespoons flaxseed flour
  • Cream:
  • 200g of baked pumpkin
  • 1/2 orange
  • 3 tablespoons raisins
  • 3 tablespoons sunflower seeds
  • 1 teaspoon cinnamon
  • 2 tablespoons xylitol
  • A vanilla powder
  • Pecans, coconut flakes (for garnish)
  1. Top: mix oatmeal with amaranth flour, xylitol, baking powder and flax flour.
  2. Add water and melted coconut oil. Mix well until a soft dough is formed.
  3. Put the dough in the pan and bake in the oven for 15 minutes at 180 degrees.
  4. Meanwhile, prepare the cream.
  5. Put the baked pumpkin, half an orange, xylitol and cinnamon in a blender and strain it.
  6. Add the sunflower seeds and raisins and incorporate them into the pumpkin cream.
  7. Remove the top from the oven, pour the pumpkin cream over the top and bake for another 15 minutes at 180 degrees.
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Pumpkin Pie

I don't know who can be happier than me because autumn has come and thank God I got rid of the dizzying heat, which for a pregnant woman can become a real chore. It wasn't me if I didn't celebrate the coming of autumn with a special recipe, an illustrated recipe, so that it will be as easy as possible for you to prepare it in your turn: PUMPKIN PIE or & # 8220Pumpkin pie & # 8221.

The recipe is typical American, Pumpkin Pie being the piece of resistance for Thanksgiving Day.

Dough ingredients:
& # 8211 220 gr of flour
& # 8211 a teaspoon of salt
& # 8211 110 ml oil
& # 8211 60 ml milk

Mix the flour with the salt, separately mix the oil with the milk. Put the flour over and mix with a wooden spatula until the dough is well blended. Depending on how big the tray you use is, you can use all the dough, for a typical tart tray, with a diameter of 28 cm or about 1/2 of the dough for a tray with a diameter of 22 cm. However, there will be leftovers to make the tart grid or to bake tart decorations.

Other tips for a successful dough: make sure all the ingredients are cold and try to work the dough as little as possible with your hands! If both the dough and the filling are at room temperature, the dough will certainly remain fragile and will not harden.

Spread the dough between two baking sheets and line with it the shape of a tart greased with butter and lined with flour, so that you have edges.

Ingredients for the filling:
& # 8211 a large cup of pumpkin puree
& # 8211 2 eggs
& # 8211 230 ml milk
& # 8211 150 gr sugar (you can put even more if you like very sweet)
& # 8211 1/2 teaspoon ground ginger
& # 8211 1 teaspoon cinnamon
& # 8211 1 teaspoon nutmeg
& # 8211 2-3 ground cloves
& # 8211 1/2 teaspoon salt

How do we get pumpkin puree? I used 1/2 of a 2 kg pumpkin, which I cut in half, cleaned the seeds, then cut it into small pieces. In a non-stick pan, put the sliced ​​pumpkin peel down and put them in the oven, covered with aluminum foil, for 30 minutes, until the pumpkin comes golden and soft. Peel a squash, grate it and squeeze the juice. That's how we get pumpkin puree.

Beat the 1 eggs well, add the pumpkin, the sugar that we have previously mixed with all the spices and milk. Do not be afraid if you get a very liquid composition, it hardens in the oven. Pour the composition in the shape of a tart lined with dough and bake for about 30 minutes at 180 degrees. The tart is ready when it passes the toothpick test: if the toothpick comes out clean, the tart is ready!

From the rest of the dough, I baked hearts, a sign that I love autumn for several reasons: it's not hot outside anymore, I put my beloved zacusca and most importantly: I have so little left and I hold my baby in my arms!

The recipe is worth trying, it is very simple to make and very very good! You can use the same type of dough for other types of tarts and if you are lazy to make dough at home, please do not give up pumpkin pie for this reason, but simply used puff pastry, which you find in each grocery shop. After all, stuffing is what really matters!


Pumpkin and cinnamon tart

1. Put the diced butter in a bowl and mix with a pinch of salt. Allow to warm for a few minutes and then incorporate with the sugar, yogurt and egg yolks.

2. Pour the sifted flour and mix in one direction so that no lumps form. Cover with foil and leave to cool for about an hour.

3. Peel a squash, grate it in boiling water for about 20 minutes, strain it if it has boiled and drain it. Pass the pumpkin pieces with the blender and add the sugar, vanilla sugar, cream and cinnamon. Mix well until a thick cream is obtained.

4. Meanwhile, line a tray of tart with butter and flour or baking paper, spread the dough on the edges, pour the pumpkin cream and put in the oven.


Pumpkin Pie

I don't know who can be happier than me because autumn has come and thank God I got rid of the dizzying heat, which for a pregnant woman can become a real chore. It wasn't me if I didn't celebrate the coming of autumn with a special recipe, an illustrated recipe, so that it will be as easy as possible for you to prepare it in your turn: PUMPKIN PIE or & # 8220Pumpkin pie & # 8221.

The recipe is typical American, Pumpkin Pie being the piece of resistance for Thanksgiving Day.

Dough ingredients:
& # 8211 220 gr of flour
& # 8211 a teaspoon of salt
& # 8211 110 ml oil
& # 8211 60 ml milk

Mix the flour with the salt, separately mix the oil with the milk. Put the flour over and mix with a wooden spatula until the dough is well blended. Depending on how big the tray you use is, you can use all the dough, for a typical tart tray, with a diameter of 28 cm or about 1/2 of the dough for a tray with a diameter of 22 cm. However, there will be leftovers to make the tart grid or to bake tart decorations.

Other tips for a successful dough: make sure all the ingredients are cold and try to work the dough as little as possible with your hands! If both the dough and the filling are at room temperature, the dough will certainly remain fragile and will not harden.

Spread the dough between two baking sheets and line with it the shape of a tart greased with butter and lined with flour, so that you have edges.

Ingredients for the filling:
& # 8211 a large cup of pumpkin puree
& # 8211 2 eggs
& # 8211 230 ml milk
& # 8211 150 gr sugar (you can put even more if you like very sweet)
& # 8211 1/2 teaspoon ground ginger
& # 8211 1 teaspoon cinnamon
& # 8211 1 teaspoon nutmeg
& # 8211 2-3 ground cloves
& # 8211 1/2 teaspoon salt

How do we get pumpkin puree? I used 1/2 of a 2 kg pumpkin, which I cut in half, cleaned the seeds, then cut it into small pieces. In a non-stick pan, put the sliced ​​pumpkin peel down and put them in the oven, covered with aluminum foil, for 30 minutes, until the pumpkin comes golden and soft. Peel a squash, grate it and squeeze the juice. That's how we get pumpkin puree.

Beat the 1 eggs well, add the pumpkin, the sugar that we have previously mixed with all the spices and milk. Do not be afraid if you get a very liquid composition, it hardens in the oven. Pour the composition in the shape of a tart lined with dough and bake for about 30 minutes, at 180 degrees. The tart is ready when it passes the toothpick test: if the toothpick comes out clean, the tart is ready!

From the rest of the dough, I baked hearts, a sign that I love autumn for several reasons: it's not hot outside anymore, I put my beloved zacusca and most importantly: I have so little left and I hold my baby in my arms!

The recipe is worth trying, it is very simple to make and very very good! You can use the same type of dough for other types of tarts and if you are lazy to make dough at home, please do not give up pumpkin pie for this reason, but simply used puff pastry, which you find in each grocery shop. After all, stuffing is what really matters!


Pumpkin Pie

I don't know who can be happier than me because autumn has come and thank God I got rid of the dizzying heat, which for a pregnant woman can become a real chore. It wasn't me if I didn't celebrate the coming of autumn with a special recipe, an illustrated recipe, so that it will be as easy as possible for you to prepare it in your turn: PUMPKIN PIE or & # 8220Pumpkin pie & # 8221.

The recipe is typical American, Pumpkin Pie being the piece of resistance for Thanksgiving Day.

Dough ingredients:
& # 8211 220 gr of flour
& # 8211 a teaspoon of salt
& # 8211 110 ml oil
& # 8211 60 ml milk

Mix the flour with the salt, separately mix the oil with the milk. Put the flour over and mix with a wooden spatula until the dough is well blended. Depending on how big the tray you are using, you can use all the dough, for a typical tart tray, with a diameter of 28 cm or about 1/2 of the dough for a tray with a diameter of 22 cm. However, there will be leftovers to make the tart grid or to bake tart decorations.

Other tips for a successful dough: make sure all the ingredients are cold and try to work the dough as little as possible with your hands! If both the dough and the filling are at room temperature, the dough will certainly remain fragile and will not harden.

Spread the dough between two baking sheets and line with it the shape of a tart greased with butter and lined with flour, so that you have edges.

Ingredients for the filling:
& # 8211 a large cup of pumpkin puree
& # 8211 2 eggs
& # 8211 230 ml milk
& # 8211 150 gr sugar (you can put even more if you like very sweet)
& # 8211 1/2 teaspoon ground ginger
& # 8211 1 teaspoon cinnamon
& # 8211 1 teaspoon nutmeg
& # 8211 2-3 ground cloves
& # 8211 1/2 teaspoon salt

How do we get pumpkin puree? I used 1/2 of a 2 kg pumpkin, which I cut in half, cleaned the seeds, then cut it into small pieces. In a non-stick pan, put the sliced ​​pumpkin peel down and put them in the oven, covered with aluminum foil, for 30 minutes, until the pumpkin comes golden and soft. Peel a squash, grate it and squeeze the juice. That's how we get pumpkin puree.

Beat the 1 eggs well, add the pumpkin, the sugar that we have previously mixed with all the spices and milk. Do not be afraid if you get a very liquid composition, it hardens in the oven. Pour the composition in the shape of a tart lined with dough and bake for about 30 minutes at 180 degrees. The tart is ready when it passes the toothpick test: if the toothpick comes out clean, the tart is ready!

From the rest of the dough, I baked hearts, a sign that I love autumn for several reasons: it's not hot outside anymore, I put my beloved zacusca and most importantly: I have so little left and I hold my baby in my arms!

The recipe is worth trying, it is very simple to make and very very good! You can use the same type of dough for other types of tarts and if you are lazy to make dough at home, please do not give up pumpkin pie for this reason, but simply used puff pastry, which you find in each grocery shop. After all, stuffing is what really matters!


Pumpkin tart

If you are a pumpkin fan and even if you are not, but you would like to eat it for how healthy it is, I have great news for you: I have a very tasty and simple recipe to make. You didn't stay for 2 hours to grate the pumpkin, without a complicated counter and from where you find out that it is also raw. If someone had told me some time ago that pumpkin pie can be very tasty and raw, I don't think I would have believed it. So, off we go

The necessary ingredients for this wonderful dessert are:

-for the countertop:

  • 200 gr. seedless dates
  • 200 gr. hazelnuts
  • half a teaspoon of cinnamon

-for cream:

  • 200 gr. Pumpkin pie peeled and pitted
  • 2 persimmon fruits (Persimmon)
  • 100 gr. seedless dates
  • a vanilla stick
  • a teaspoon of cinnamon
  • one cm of fresh ginger (for spice lovers)

-for decoration:

  • coconut flakes
  • pumpkin seeds
  • anything else you want to use & be inventive

You also need a ring tray, a blender and a food processor.

Method of preparation:

  1. The first stage is the one in which we hydrate the dates and nuts. We leave the walnuts in water for about 7-8 hours, and the dates for 2 hours.
  2. We start the pie with the countertop. Put in the food processor: dates, nuts, cinnamon and chop them. First at low speed then at high speed for one minute.
  3. Place the countertop on the bottom of the ring tray and then put it in the fridge until the cream is ready.
  4. We make the cream using the blender container. We will put there: dates, persimmons and pumpkin. Mix for a minute and then add: vanilla bean seeds, cinnamon and ginger. Mix for another half minute.
  5. Remove the top from the fridge, add the cream, decorate the tart and put it in the freezer for at least 2 hours. I chose to garnish with coconut flakes and pumpkin seeds.

Before consumption, it must be removed from the refrigerator and left at room temperature for about an hour.

The recipe was inspired by the video here and adapted to my preferences and ingredients.

I hope you try the recipe very soon and tell me how you thought. Unfortunately, I didn't get to take more pictures of her. I made them when it was ready, it was eaten very quickly and I didn't get to take a picture of an individual slice.

YOU FEEL GOOD, YOU EAT GOOD, YOU LOOK GOOD

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Pumpkin and cinnamon tart

1. Put the diced butter in a bowl and mix with a pinch of salt. Allow to warm for a few minutes and then incorporate with the sugar, yogurt and egg yolks.

2. Pour the sifted flour and mix in one direction so that no lumps form. Cover with foil and leave to cool for about an hour.

3. Peel a squash, grate it in boiling water for about 20 minutes, use a fork to boil it and strain it. Pass the pumpkin pieces with a blender and add the sugar, vanilla sugar, cream and cinnamon. Mix well until a thick cream is obtained.

4. Meanwhile, line a tray of tart with butter and flour or baking paper, spread the dough on the edges, pour the pumpkin cream and put in the oven.


Pumpkin and cinnamon tart

1. Put the diced butter in a bowl and mix with a pinch of salt. Allow to warm for a few minutes and then incorporate with the sugar, yogurt and egg yolks.

2. Pour the sifted flour and mix in one direction so that no lumps form. Cover with foil and leave to cool for about an hour.

3. Peel a squash, grate it in boiling water for about 20 minutes, use a fork to boil it and strain it. Pass the pumpkin pieces with a blender and add the sugar, vanilla sugar, cream and cinnamon. Mix well until a thick cream is obtained.

4. Meanwhile, line a tray of tart with butter and flour or baking paper, spread the dough on the edges, pour the pumpkin cream and put in the oven.