Pumpkin Tart


Delicate, orange-pumpkin tart.

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Base layer;

shortcrust pastry


• 500 g ricotta cheese

• zest of 1 – 2 oranges

• a few drops of orange extract (optional )

• 2 tablespoons potato flour

• 2/3 cup sugar

• 4 eggs

• 1 1/3 cups (230 g ) roasted pumpkin purée*(roast cubed pumpkin for 1 hr in an oven; then puree it in a blender. Alternatively, use canned one.)

for decoration: eg. grated orange peel , crushed walnuts , whipped cream (36%)

Preheat the oven to C 180 degrees. Put the ricotta cheese into a large bowl, add orange zest and extract if you’re using , add the flour and mix on low speed mixer. Then add sugar and mix again . Add one egg each time mixing just for the ingredients to join. At the end add mashed pumpkin.

Place shortcrust pastry in a baking tray and sprinkle cinnamon over the surface of the tart. Add the cheese-pumpkin mixture and put in the oven. Bake for about 35 – 40 minutes or until the mixture is solid.

Baked tart sprinkle with grated orange peel , cut into portions, decorate with meringue or whipped cream.


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