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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 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 2 8-9 inch tarts
Course: Dessert
Cuisine: South American , American , Ecuadorian

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

Instructions

    Cup of Yum
  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.