Pumpkin Pie with Tangerines and Chocolate Glaze

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

1. 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.
2. 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.
3. 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.
4. 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.

   

5. Prepare products for icing. Melt the chocolate. Add sour cream and butter (or margarine). Stir until smooth.
6. 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!