Pumpkin and cinnamon tart Mini panettone zuccotti with coffee custard cream

Spicy colors and flavors of autumn for the pumpkin and cinnamon tart, a delicious dessert that is rather simple to make. The recipe calls for a crumbly one shortcrust pastry prepared with butter e yogurt it’s a soft filling and exquisite for a dessert to share a dinner with friends or with a cup of tea.

Ingrediants

    FOR THE YOGURT SHORT PASTRY:

  • 350 g of flour 00
  • 120 g of plain or fiordilatte flavored yogurt
  • 120 g of brown sugar
  • 60 g of cold butter
  • 1 egg
  • 1 pinch of salt

    FOR THE STUFFING:

  • 250 g of pumpkin pulp (net of waste)
  • 70 g of brown sugar
  • 2 eggs
  • 80 ml of fresh cream
  • cinnamon powder
  • 1 pinch of nutmeg

How to prepare: Pumpkin and cinnamon tart

There pumpkin and cinnamon tart it is a delicious dessert, perfect to finish one off dinner between friends bringing autumn colors and flavors to the table, but also for one snack special with a steaming cup of tea.

The recipe is inspired by a classic American dessert: the Pumpkin pie, keeping the idea but being original. There shortcrust pastry, in particular, it is prepared with the addition of yogurt which makes it a little lighter and brittle. The filling, sweet and soft, smells slightly of cinnamon and nutmeg.

There pumpkin pulp it is not very fibrous and has a very delicate flavor, more or less tending to sweet depending on the variety. By its nature, therefore, it is also a precious ingredient in desserts. From the simpler ones like Pumpkin cake, excellent for breakfast, to more creative desserts like Pumpkin Crème Caramel or Pumpkin and Almond Tiramisu.

In salty versioninstead, but always with the help of the oven and with a delicate taste, try the soft focaccia with pumpkin or the pumpkin muffins with a heart of gorgonzola.

OTHER DELICIOUS RECIPES: Pinwheel cake, Pumpkin and walnut muffins, Pumpkin tart, Pumpkin jam

Easy execution Preparation time 30 min Cooking time 1h and 30 min Resting place IN THE REFRIGERATOR Standing time 60 min Servings 8

How to prepare: Pumpkin and cinnamon tart

Preparation Pumpkin and cinnamon tart - Step 1

Preparation Pumpkin and cinnamon tart - Step 1

To make the pumpkin and cinnamon tart, start with the shortcrust pastry: in the planetary mixer, sand the flour with the butter and salt at low speed, using the whisk k. Add the yogurt, sugar and egg and knead quickly until the mixture is smooth. Take it out of the bowl: if necessary, work it again briefly by hand, form the classic ball, wrap it in cling film and let it rest in the refrigerator for 1 hour. You can obviously carry out the same operations by kneading completely by hand.

Preparation Pumpkin and cinnamon tart - Step 2

Preparation Pumpkin and cinnamon tart - Step 2

Meanwhile, cut the pumpkin pulp into cubes and steam it for 20 minutes. Reduce it to a puree by mashing it with a fork and let it cool completely.

Preparation Pumpkin and cinnamon tart - Step 3

Preparation Pumpkin and cinnamon tart - Step 3

Take the shortcrust pastry out of the refrigerator and roll it out on the floured pastry board bringing it to a thickness of about 5 mm with a rolling pin. Arrange it in a 22 cm diameter tart mold with a removable bottom. Prick the base with the tines of a fork, place a sheet of baking paper on it and place the appropriate weights (or dried legumes, such as chickpeas) inside for cooking in white. Bake in the oven for 10 minutes at 180 °, then remove the paper and weights, and let it dry again in the oven for another 10 minutes at the same temperature.

Preparation Pumpkin and cinnamon tart - Step 4

Preparation Pumpkin and cinnamon tart - Step 4

Remove from the oven and leave to cool on a cake rack. Meanwhile, in a bowl, mix the pumpkin puree with the brown sugar, eggs, cream, nutmeg and cinnamon with a whisk: the result will be a smooth and homogeneous mixture.

Preparation Pumpkin and cinnamon tart - Step 5

Preparation Pumpkin and cinnamon tart - Step 5

Pour everything into the pastry shell and cook in the oven at 150 ° for about 50 minutes or in any case until the filling appears very firm. Remove from the oven the pumpkin and cinnamon tart and let it cool completely in the mold before gently turning it out of the mold and serving.

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