Mini Tarts with Pumpkin Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 250 g flour
- 160 g butter, cold
- 1 egg (s)
- 1 pinch (s) salt and sugar
- 1 tablespoon milk
- 300 g pumpkin meat
- 0.5 ½ onion (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 2 tablespoon butter
- Salt pepper
- 4 tablespoon parmesan, grated
- 16 leaves sage, fresh
- 50 g Parma ham
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Only half of the dough is used for the recipe, freeze the other half.
- The best way to make the tartlets is to use a special sheet similar to a muffin sheet with flatter hollows. There are now also made of silicone. Of course, a normal muffin tin is also possible (the tartlets only come out worse there) or 12 individual tartlet molds.
- For the shortcrust pastry, quickly knead the ingredients up to the milk in the food processor, knead a little smoother by hand, wrap in cling film and put in the refrigerator for 1 hour.
- Dice the pumpkin flesh, finely chop the onion and garlic. Heat 2 tablespoons of olive oil and 2 tablespoons of butter together, add pumpkin, salt and pepper. Cook briefly with the lid on, then remove the lid and cook until the pumpkin is tender. Stir well, burns easily. All of the liquid that forms should have evaporated at the end.
- Take the saucepan off the heat, let the pumpkin cool and then puree it finely. Add the last tablespoon of olive oil, stir in the parmesan, season with salt and pepper to taste. The puree should be very creamy, maybe a little butter can also be added.
- Roll out half of the dough thinly (freeze the other half), cut out according to the size of the well, place in the wells that may have been greased and floured and bake for 15 minutes at 170 °. Allow to cool completely on a grid, then fill with the pumpkin cream (this is very easy with the help of a piping bag or a frozen bag with the tip cut off).
- Quickly fry the sage leaves in the hot oil and stick a crispy sage leaf in each tartlet.
- Halve the Parma ham and roll it into small rolls, which you also put in the pumpkin mixture. Pepper over again and serve as an amuse gueule.
- When deep-frying, be careful not to let the sage get too dark!
- The second half of the dough can easily be stored in the freezer for 6 months, you can also make small quiche Lorraines or onion cakes in a similar way as described above, spinach with prawns also tastes great.
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