Pumpkin Tart

Pumpkin Tart
 
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This recipe was uploaded
by DebDiMaggio

 
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Ingredients

Ingredients
Method
 
  • Fresh boiled or roasted pumpkin, about 150gr
  • I can of 145ml condensed milk
  • 2 eggs
  • pinch of clover
  • pinch of nutmeg
  • big pinch of cinnamon
  • ready made pastry
  • for a 12inch tart dish
  • Flaked almonds
  • Icing sugar
Heat oven up at 200C but before putting it in lower it to 150C

Beat the eggs well, add the pumkin and beat it in well making sure it's not stringy. Add the milk and all the spices.

Line the tart dish with the pastry cut the rim and press it down.

Pour the mixture in and put it in the oven 20 minutes, if it looks too wobbly leave another 10

About 5 minutes before taking it out cover with the flaked almonds and them toast on top.

When it's done take it out. When completely cooled, sprinkle the icing sugar on top of the toasted flaked almonds.

Pumpkin Tart

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This recipe was uploaded by DebDiMaggio

 
 
It's sugar free, it already has condensed milk and the natural sweetness of the pumpkin. As one of my cousins calls it "orgasm tart"!!

Method


Heat oven up at 200C but before putting it in lower it to 150C

Beat the eggs well, add the pumkin and beat it in well making sure it's not stringy. Add the milk and all the spices.

Line the tart dish with the pastry cut the rim and press it down.

Pour the mixture in and put it in the oven 20 minutes, if it looks too wobbly leave another 10

About 5 minutes before taking it out cover with the flaked almonds and them toast on top.

When it's done take it out. When completely cooled, sprinkle the icing sugar on top of the toasted flaked almonds.
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