Servings: 6 mini tarts
Equipment
- 1 Whisk
- 1 Cling Film
- 1 Refrigerator
- 1 tart tin
- 1 baking paper
- 1 Oven
- 1 tart pan
Ingredients
SWEET ALMOND SHORTCRUST PASTRY
- 45 g powdered sugar
- 15 g ground almonds
- 130 g flour
- 60 g butter
- 1 egg
PUMPKIN GARNISH
- 75 g brown sugar
- 75 g sugar
- 1 tbsp corn or potato starch
- 1 tbsp gingerbread spice (mainly cinnamon and ginger)
- 250 ml lukewarm milk
- 500 g steamed pumpkin flesh
- 1/2 tsp salt
TOPPINGS
- PRN Valrhona Dutched Cocoa Powder as needed
Instructions
SWEET ALMOND SHORTCRUST PASTRY
- Mix together the butter, icing sugar, ground hazelnuts, flour and salt.
- Add the egg and mix again.
- Form into a ball, cover with cling film and refrigerate for about 1 hour.
- Roll out to a thickness of 3 mm, line a tart tin with it, cover with baking paper and bake with baking balls or rice.
- Bake in the oven for 20 minutes at 170 °C.
PUMPKIN GARNISH
- Whisk together the cornstarch, salt, spices, sugar and brown sugar.
- Add the mashed, steamed pumpkin flesh.
- Beat the eggs and lukewarm milk and add to the other prepared mixture.
- Place on the short crust pastry in the tart pan.
- Bake in the oven at high temperature (230 °C) for 5 minutes, then reduce the temperature to 180 °C and continue baking for approx. 20 minutes.
- Sprinkle some cocoa powder over for additional garnishing!