Pumpkin-poppy seed tart

Description

Because that's what time we got here, fresh pumpkin can be bought even in may. ))) The basis of this cake I got the recipe Yulia Litvin "Pumpkin tart", placed in one of the culinary group "Contact", but it has made its own additions and some changes. The pie was very tasty.

Ingredients

Flour

200 g
Butter

100 g
Chicken egg

4 piece
Sugar

125 g
Water

1 Tbsp
Salt
Pumpkin

450 g
Mac

1 cup
Cream

0.333 cup
Honey

3 Tbsp
Cinnamon
Essence
Powdered sugar
Vegetable oil
Margarine

Cooking

The butter and the flour to grind into crumbs,

add remaining ingredients, knead the dough,

roll it into a ball, wrap in cling film and put into the refrigerator.

I had prepared poppy seed filling (a friend brought chocolate factory). So I only added 1 egg white and 1 tbsp of honey and stirred. If you take a dry poppy seeds, then pour on boiling water and boil for a few minutes, then drain in cheesecloth and lightly dry. Grind in a blender or mince, or crush in a mortar, add sugar to taste, 1 tbsp of honey for flavor and 1 egg white. Mix well.

The pumpkin is cut into pieces, brush lightly with vegetable oil, put into a form, cover with foil and place in a hot oven (200*C) for 25 minutes. Cool, blend, add 2 tbsp of honey, sugar, cinnamon and rum essence. Mix well.

2 eggs and 1 egg yolk to whisk, pour in the puree, mix well.

Whip cream, stir in the puree and stir all together with a whisk.

Form 24 cm in diameter, grease with margarine. Knead the dough in shape, having a side. Prick with a fork and put in the oven (200*C) for 5 minutes. Remove, spread the poppy filling, then pour the filling pumpkin and put the form in the oven. Reduce the temperature to 180*C. Bake for 25 minutes. Then the oven off and leave cake in it for another 5-10 minutes.

To take out, after 10 minutes, remove the side and gently shift the pie on the grill or a dish. Cool completely. Then sprinkle with powdered sugar.

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