Lemony Pumpkin Tarts
Portions:
25Cooking Time:
Ingredients
Sugar pastry :
- 600 g of flour
- 300 g of buttermilk
- 300 g of sugar
- 2 egg yolks
- 2 eggs
Lemon pastry cream :
- 400 ml of milk
- 100 ml of cream
- 4 egg yolks
- 240 g of sugar
- 46 g of corn starch
- 80 ml of lemon juice
- 2 lemons or lemon zest grated
Pumpkin filling:
- 750 g of Arctic Gardens Pumpkin Purée
- 6 egg yolks
- 240 g of Sugar
- 5 g of cinnamon powder
- 6 egg whites beaten until stiff
Preparation
- Preheat oven at 180°C for 15 minutes.
- In a bowl, mix all the sugar pastry ingredients together. Roll out the dough to about 4 mm thick, then line the tart moulds with them. Prick the pastry.
- In a pot, bring the milk to a boil. At the same time, whip egg yolks with sugar and corn starch in a bowl. Add lemon zest.
- Add egg mixture to boiling milk and cook for two minutes. Add lemon juice. Cover well with plastic wrap and refrigerate.
- In a bowl, mix together pumpkin and egg yolks, then add sugar and cinnamon. Mix well. Gently fold in the stiffened egg whites.
- Spread the pastry cream about 1 cm thick into the bottom of the moulds. Fill completely with the pumpkin filling. Using a ravioli wheel, cut pastry into strips. Arrange the strips into a crisscross pattern across the top of the tart (optional). Bake in a 180°C pre-heated oven for about 40 minutes.
- Let cool and serve
