Delicate pumpkin tart

Description

Spiced pumpkin pie is a traditional Thanksgiving dish that's great for breakfast the day after the holiday. But it is so delicious that it certainly deserves to be cooked on a normal day. The filling looks like a light and very tender mousse, but in order for it to turn out like this, you need to pull the cake out of the oven in time. I advise pumpkin fans to do it without hesitation - the pie is worth every minute spent on it. Products are indicated for one tart with a diameter of 25-30cm:

Cooking

Step 1

* - You can use any dough that is suitable for tarts, most likely everyone has their own favorite recipe. First, beat the butter with a mixer until softened. Add sugar and beat until soft and creamy. Separately, shake the egg and add it a little bit to the oil, continuing to beat until the egg is completely mixed. It is noted that it is important not to overbeat here, otherwise the oil will separate. Mix flour and salt until a lump is obtained.

Step 2

Whom is kept in the refrigerator for at least an hour, and then everything is as usual. I want to share my method of putting the dough into the form. I take a hard ball out of the refrigerator and cut it into 3 mm thick slices. I put these slices in a mosaic shape and crush them with my fingers. The warmth of the fingers is enough here to make the dough plastic in the right places. Very comfortably. There is no need to roll out anything and the dough does not heat up and does not "overwork".

Step 3

** - Pumpkin puree. To prepare the puree, I cut the pumpkin into slices, put them on a foil-lined baking sheet with the skin down, and baked in the oven for about half an hour at a temperature of 200 degrees. Check with a knife - the flesh should be soft. Then she cooled, separated the pulp and scrolled it in a blender until a homogeneous state.

Step 4

Filling. Thoroughly mix all the ingredients for the filling.

Step 5

Pie. Pour the dough into a buttered mold. Place in a preheated oven at 200 degrees for 15 minutes. The dough should be slightly baked and dry. Pour in the filling and bake for about 15 minutes. Then reduce the temperature to 160 degrees, cover the cake with foil and bake for about 50 minutes. Everyone's oven is different, so be careful. The filling should sway a little more, and the dough around the edges should be completely baked. When the cake has cooled, the filling will thicken and will not spread.