Description
Come in for a Cup of coffee, my friends! There is a great reason! On the table a great tart and I have my 150th recipe! And I even tracked it! And for the umpteenth missed. As already mentioned, for the holidays, we discovered a wonderful pumpkin. Fragrant and ripe, a large – enough for all the ideas. This tart really love my boys, pumpkin in it is absolutely not audible, the cream is soft silky with a citrus aroma, the dough is thin and crisp-crumbly. Cake with a diameter of 28 cm has gone in one sitting! So help yourself to health-tested – very tasty!
Ingredients
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Butter
150 g
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Chicken egg
1 piece
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Honey
1 Tbsp
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Flour
150 g
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Corn starch
50 g
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Salt
1 pinch
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Pumpkin
450 ml
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Chicken egg
2 piece
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Sugar
5 Tbsp
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Lemon
1 piece
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Liqueur
2 Tbsp
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Corn starch
2 Tbsp
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Almonds
1 handful
Cooking
Pumpkin bake in the oven at 200 degrees until soft and light tan on the edges. Cool, and it is better to leave in the oven until morning.
In the bowl of a food processor pour the sifted with starch flour, add salt and chopped pieces of cold butter. To break in large chips in the pulse mode.
Add egg and honey to break up the gathering into a ball.
Remove from the processor in the package and put it in the freezer for 30 minutes.
To choose the pumpkin flesh in a blender, add sugar and lemon juice, and punch into a puree. Measure 450 ml.
To try puree for sweetness-acid. It is an individual matter and depends from the taste and the sweetness of the pumpkin. Add in puree grated lemon zest and orange liqueur. Let stand for 20 minutes.
Beat the eggs with sugar to foam. Mix with mashed potatoes with the sifted starch.
Remove the dough, roll it out between two sheets of parchment or between packages in a thin layer. Cut a circle, move in a form, remove the top parchment, and leave the bottom to make it easier to remove the tart. Molded rim. To squeeze them. Sprinkle the top with the bottom of starch. Bake in a preheated 200 degree oven on a lower heat to gentle drying of the edges.
Remove the form and gently pour the cream over the dough, trying not to go over the edges of the dough. Sprinkle the top with almond petals and bake 10 minutes for a total heating. Then it is desirable to include convection and bake at 180 degrees until ready. The edges of the tart will be left behind and browned, the cream will be at the edges of the elastic. The middle of the cream hot is still soft –this is normal.
Remove the tart and let it cool slightly in the form. Then very carefully remove the pie on the grid and it is completely cool down to the bottom didn't soak. It is better if he will tart sit overnight in a cool place, then it should freely from the top cover, so that the cream had not been dried, but the bottom is ventilated.
Serve tart delicious with strong black coffee, but it is not for everybody.
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