Friday, October 14, 2011

Pumpkin Tart

I bought a whole pumpkin to think about nice Halloween recipes. Last time, I made pumpkin cheese cake and pumpkin cookies.

Today, I made Pumpkin Tart.

It is a easy recipe. To make pumpkin filling, just put filling ingredients into the food processor. It is decorated with whipped cream and pumpkin seeds.
I didn't add much sugar to filling, because pumpkin was quite sweet. I add cinnamon spice.

Pumpkinn Tart (20cm quiche tin)
Short Crust Pastry
150g Plain flour (shifted)
70g Butter
20g Sugar
1 Egg yolk

Pumpkin filling
150g Pumpkin (puree)
1 Egg
20g Sugar
1/2 tea spoon of Cinnamon
100cc Milk
50g fresh cream

Whipped cream
Pumpkin seeds

1. Make pastry.
 Cream the butter and sugar until fluffy then add the egg yolk and beat until silky and lightened.
Add the shifted flour, mix together. Turn the dough onto floured counter and gather into one.
Cover with plastic wrap, and place it into the fridge for 30 - 60 minutes before using.

2. Meanwhile apply oil onto the tin. Preheat oven at 190℃.
On a lightly floured surface, roll out the dough bigger than the tin.
With care, transfer and cover dough onto the tin. Fit it with the tin, and cut off the edge with a knife.
Prick the crust with a fork a few times.

Bake it at 180℃ for 15minutes.
Cool it down on the wired rack.

3.Preheat oven at 180℃.
 Make pumpkin filling.
Put the all filling ingredients into food processor, mix them till it becomes smooth.

4.  Pour into pastry crust, then bake it at 170℃ for 30 - 40 minutes.

5. When it get cool down, decorate with whipped cream and pumpkin seeds.

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