Pumpkin Corn Tartlets
by Editorial Staff
I suggest you prepare delicious corn pumpkin tartlets. These yellow, sunny and very autumnal tartlets combine the most delicate shortcrust pastry made from cornmeal and juicy aromatic pumpkin pulp.
Cook: 60 mins
Servings: 6
Ingredients
- Corn flour – 100 g
- Butter or margarine – 60 g
- Yolks – 2 pcs.
- Powdered sugar – 1 teaspoon
- Salt – 1 pinch
* - For filling:
- Pumpkin – 700 g
- Eggs – 3 pcs.
- Egg whites – 2 pcs.
- Sugar – 4 tbsp (with a slide)
- Potato starch – 2 tbsp
- Vanillin – 1 pinch
* - Optional:
- Vegetable oil – for lubricating molds
- Coconut flakes – for decoration
Directions
- The first step is to make the pumpkin puree. To do this, cut the pumpkin in half, remove the seeds and pour over the vegetable oil. Bake the pumpkin in the oven at 200 degrees for 40 minutes. Then remove the skin and mash the pumpkin pulp with a potato crush.
- In order not to be distracted from the cooking process later, immediately prepare all the products for the pumpkin tartlets. For the filling, you need 300 g of pumpkin puree.
- Prepare shortcrust pastry for tartlets. Separate 2 egg whites from the yolks.
- Combine sifted flour, icing sugar and salt.
- Add cold grated butter. Rub into crumbs with your hands.
- Add 2 yolks, quickly collect the dough into a lump, wrap it in foil. Send shortcrust pastry to refrigerator for 30 minutes.
- Beat pumpkin puree with sugar with a mixer for a couple of minutes.
- Add starch and vanillin. Stir with a spoon.
- Add 2 squirrels and 3 eggs.
- Stir with a spoon.
- Remove the shortbread dough from the refrigerator, divide into 6 equal parts.
- Molds can be greased with vegetable oil if desired. Distribute the dough into molds, make punctures with a fork.
- Bake shortbread tartlets in a preheated oven for 5 minutes at 200 degrees.
- Fill the tartlets with pumpkin filling.
- Bake the pumpkin tartlets at 175 degrees for 40 minutes.
- Remove the tartlets from the oven.
- Sprinkle with coconut if desired.
- Bon Appetit!
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