Candied pumpkin tart
User Reviews
4.8
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
2 8-9 inch tarts
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Course
Dessert
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Cuisine
South American, American, Ecuadorian
Candied pumpkin tart
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Delicious pumpkin tart recipe made with pumpkin previously caramelized in a syrup of spices and panela (piloncillo or brown sugar).
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Ingredients
- 2 8-9 inch uncooked sweet tart dough shells
Pumpkin filling
- 3 cups of dulce de zapallo or candied pumpkin pulp
- 4 eggs
- Pinch of salt
- ½ cup heavy cream
For garnishing or topping:
- Honey crème fraiche sauce
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Instructions
- Place the uncooked sweet tart shells in the fridge so that they are chilled when ready to use.
- Pre-heat the oven to 375 F.
- Use mixer to puree the candied pumpkin or dulce de zapallo.
- Add the eggs and pinch of salt, continue mixing until well combined.
- Use a whisk to mix in the cream and mix well.
- Pour the pumpkin mix into a chilled tart shell.
- Bake at 375F until the filling has set, about 45-55 minutes.
- Let the tart cool down, remove from the mold and serve with honey crème fraiche sauce.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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