Ingredients
Rolled Dough
160g or 3 whole eggs
100g Caster sugar
80g Brown sugar
440g Pumpkin Puree
160g Whipping cream ( You can use DF option-Oats)
2g Vanilla paste
0,5g Nutmeg
0,5g cloves
1g Cinammon
2g Java Long pepper (Crushed)
7g Pumpkin seeds (Decoration)
Preparation
Get your dough and place it in the tart case/mould as shown on our video. Then place it in the fridge to rest while we prepare the rest.
Prepare the Pumpkin puree we have made following our recipe:
Turn on the oven at 210c on fan.
Whisk the eggs with the sugars in a bowl until smooth, add the rest of the ingredients and mix untill everything is incorporated.
Fill up your mould or tart case and place it in the oven for 15 minutes.
Switch the oven to 180c on fan and cook for 15 minutes.
add the pumpkin seeds on the top and cook for another 15 minutes until you can pierce in the middle with a sharp object and coming out clean.
If you tart start getting colour cover with a tin foil.
You can follow this recipe with blind baking (Pre-cooking the tart case) at 160c for 10minutes. Then freeze or keep in an container*