Finally a tart! They are my favorite, but since even the most hard-working, lately I can not make often. Today, however, taking advantage of the fact that I was home, I wanted to try this pumpkin: before I had never tasted it 'used the pumpkin desserts. But I know that is often used in cooking and are also found in the fall, why not take advantage?
The basis of this pie is a buttery, crumbly pastry crust, the recipe comes from the blog of Tuki, aka "The icing on the cake": a name, a guarantee, you may think. In fact, two names, two guarantees: the recipe I followed to prepare the cream instead of Donna Hay, taken from book that I have already mentioned several times, "Modern Classics 2." And with this beautiful cake, I wish you good Sunday, in fact, a good week (ufffffffff!): D
Recipe: Pumpkin Pie
Ingredients: (for a springform pan of 20 cm in diameter)
For the base:
• 250 grams of flour 00
• 125 grams of cold butter, diced
• 60 grams of cold water
• 1 pinch of salt
For the filling :
• 250 grams of pumpkin puree
• 70 grams of sugar cane
• 2 eggs
• 80 ml of cream
• ½ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• ¼ teaspoon ground ginger
• 1 pinch of salt
Prepare the base by placing the flour, salt, butter, cold water and work quickly in a blender until all ingredients not be amalgamated to form a ball, wrap the dough with plastic wrap and let stand in refrigerator half an hour. Meanwhile prepare the filling. Mix well in a bowl the pumpkin puree, sugar, eggs, cream, spices and salt.
Roll out the pastry crust and line a tart mold, puncture the bottom with a fork and pour the filling almost reached the edge. Bake in preheated oven at 180 ° C and bake for about 55-60 minutes or until the center of the stuffing will not be clotted. Cool the cake completely before throw.
* For pumpkin puree: Chop 500 grams of pumpkin and steam. Allow to cool completely and reduce it to a puree with a fork or mixer.
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