American•indulgent
Candied pumpkin tart
Delicious pumpkin tart recipe made with pumpkin previously caramelized in a syrup of spices and panela (piloncillo or brown sugar).
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 8-9 inch uncooked sweet tart dough shells
- 3 cups of dulce de zapallo or candied pumpkin pulp
- 4 eggs
- Pinch of salt
- ½ cup heavy cream
- Honey crème fraiche sauce
Instructions
- 1
Place the uncooked sweet tart shells in the fridge so that they are chilled when ready to use.
- 2
Pre-heat the oven to 375 F.
- 3
Use mixer to puree the candied pumpkin or dulce de zapallo.
- 4
Add the eggs and pinch of salt, continue mixing until well combined.
- 5
Use a whisk to mix in the cream and mix well.
- 6
Pour the pumpkin mix into a chilled tart shell.
- 7
Bake at 375F until the filling has set, about 45-55 minutes.
- 8
Let the tart cool down, remove from the mold and serve with honey crème fraiche sauce.