Pumpkin Pie with Tangerines and Chocolate Glaze
by Editorial Staff
This caramel-flavored chocolate-coated pumpkin tangerine shortcrust pastry pie is the most delicate you will have ever made.
Ingredients
For the dough:
- Butter or margarine – 90 g
- Wheat flour – 140 g
- Sugar – 50 g
- Egg – 1 pc.
- Baking powder – 0.5 teaspoon
- Salt – 1 pinch
For filling:
- Pumpkin – 320 g
- Tangerine – 1 pc. (185 g)
- Sugar – 85 g
- Wheat flour – 70 g
- Vanilla sugar – 10 g
For glaze:
- Chocolate with caramel filling (or other) – 90 g
- Sour cream – 40 g
- Butter (or margarine) – 40 g
Prepare food for the dough. Cool the butter (or margarine) well in the freezer.
Instructions
- Combine flour, salt, baking powder, and sugar. Grate butter (or margarine) on a coarse grater directly into the dry mixture. Stir until crumbly. Drive an egg into the resulting crumb. Collect the dough in a ball, wrap with cling film. Send to the refrigerator for 30 minutes.
- Prepare products for the filling. There is water in the photo, but I didn’t use it. Grate the pumpkin on a fine grater. Mix in sugar, flour, and vanilla sugar. Peel the tangerine, cut it into slices.
- Turn on the oven to heat up to 180 degrees. Spread the dough over the shape. I have a ceramic mold with a diameter of 27 cm and a height of 5 cm. Put the pumpkin filling in a mold with dough, flatten.
- Put the tangerine slices, pressing into the pumpkin mass. Bake a shortcrust cake with pumpkin and tangerines for 30-40 minutes, until the dough is ready and the filling is browned.
- Prepare products for icing. Melt the chocolate. Add sour cream and butter (or margarine). Stir until smooth.
- Remove the cake from the oven, let it cool. Cover the cooled cake with glaze. Cut the pumpkin pie with tangerines and chocolate icing into portions and serve.
Bon Appetit!
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