Pumpkin Cream Tartlets

An amazing pumpkin dessert will perfectly complement and diversify a family tea party. First, we prepare shortbread tartlets, and then we fill them with tender pumpkin cream and bake it all in the oven – it turns out incredibly delicious!

Cook: 40 mins

Servings: 6

Ingredients

• For tartlets:
• Flour – 200 g
• Butter – 100 g
• Sugar – 1 tbsp
• Salt – 1 pinch
• Ice water – 3 tbsp
  *
• For pumpkin cream:
• Pumpkin – 400 g
• Sugar – 100 g
• Eggs – 2 pcs.
• Butter – 25 g
• Ground cinnamon – 1/2 teaspoon
• Ground ginger – 1 pinch
• Nutmeg – 1 pinch
  *
• Powdered sugar for decoration – optional

Directions

1. Let’s prepare the products. It is better to send the butter briefly to the freezer before cooking.
2. Cut the butter into pieces. Sift the flour. Combine flour, butter, sugar and salt.
3. Rub it into crumbs with our hands.
4. Pour ice water into the resulting crumb.
5. Quickly knead a soft and elastic dough. Roll the dough into a ball, wrap it with cling film and put it in the refrigerator for 1 hour.

   

6. Peel the pumpkin, cut into cubes and put in a saucepan.
7. Pour the pumpkin with a glass of water and put it on a minimum heat and cook under a closed lid for 30 minutes.
8. Free the chilled dough from the film and pinch off a small piece. Roll each piece thinly in the shape of a circle.

   

9. Turn on the oven to heat up to 180 degrees. Put the rolled dough circle in a silicone mold and gently tamp it with our hands, prick the bottom with a fork. Let’s do this with the whole test. We put the filled silicone molds in a preheated oven for 10 minutes. To preserve the shape of the tartlets during baking, the bottom of the blanks can be covered with small pieces of edible parchment, and dry peas or beans can be sprinkled on top.
10. From a saucepan with boiled pumpkin, add excess liquid. Place the pumpkin in a bowl and blend with a hand blender until smooth.
11. Add butter, sugar, cinnamon, nutmeg and ground ginger to the pumpkin puree.
12. Once again we will interrupt everything with a blender.

    

13. Let’s add eggs.
14. Mix the resulting mass with a whisk or beat again with a blender.
15. Take out the tartlets in silicone molds from the oven and fill them with pumpkin paste. Send the filled tartlets to the oven again for 30 minutes.
16. Cool the finished tartlets with pumpkin cream in tins, and then remove them on a dish. Before serving, the tartlets can be sprinkled with powdered sugar if desired. Bon Appetit!