This recipe offers an easy path to creating pumpkin tarts, even for beginners. It makes use of canned pumpkin paste, ensuring simplicity in the process. The task is as easy as blending all your ingredients together. Ideal as a dessert contribution for a friend's salon or any gathering, this recipe has been fine-tuned to require minimal clean-up and guarantee delicious results.
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Ingredients
- 2 servings of tart dough (frozen puff pastry)
- 2 large eggs (whole)
- 200cc Fresh cream
- 120g Granulated sugar
- 1 can (about 400g) Pumpkin paste
- A pinch of salt
- Cinnamon powder (to your preference)
- Ginger powder (to your preference)
Instructions
Fit the tart dough into the tart mold. Pierce it using a fork and then leave to chill in the refrigerator.
In a mixer, add the following ingredients in the given order: eggs, fresh cream, sugar, pumpkin paste, and salt. Mix thoroughly. (Note: Make sure to start with eggs or cream at the bottom to ensure the mixer blades can operate effectively.)
Add cinnamon and ginger powder to taste.
Pour the mixture from step 2 into the chilled tart dough. Make sure the surface is smooth, and then tap the tart on the counter 3-4 times to remove any trapped air bubbles.
Bake in a preheated oven at 180°C for about 40 minutes. (Baking time varies with different ovens. Gas ovens may require more time.)
Decorate the tart by piping whipped cream around its edges using a round tip.
For best results, allow the tart to rest for a full day before serving.
The pumpkin paste used in this recipe weighs 425g. If you opt for a different paste, adjust the quantity of sugar accordingly. Now, savor your tasty pumpkin tart easy enough for anyone to perfect!