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Ingredients

Serves:
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For the crust
all-purpose flour 375 g
butter cold 250 g
sugar 25 g
salt 1/2 tsp
water cold 60-70 ml
For the filling
egg 3 pcs
pumpkin puree 450 g
condensed milk 60 g
potato starch 20 g
vanilla extract 1 tsp
ground cinnamon ¾ tsp
ground ginger ¾ tsp
ground nutmeg ¼ tsp
salt ½ tsp
For the meringue
egg white 8 pcs
sugar 450 g
salt

Nutritional information

cal
293,03
prot
4,34
fat
12,65
carbs
40,61
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Pumpkin and meringue tart

Pumpkin and meringue tart

Ingredients

  • For the crust

  • For the filling

  • For the meringue

With its crispy crust, delicate spiced pumpkin filling and light meringue clouds, this tart is doomed to become a centerpiece of your festive table. Of course, you can make it at the weekends as well and thus make your day a festive one!


Vlada Trol

Recipe author

Mother of two boys. She is passionate about confectionery, cooking and food-photography. She likes to experiment in the kitchen and create new recipes.

Steps

1
Done

Step 1

In a food processor combine flour, 1 tbsp sugar, ½ tsp salt, cold butter cubes and proceed till crumbled. Add water in small portions till you get a smooth pastry. Form a ball and refrigerate 30-60 mins.

2
Done

Step 2

Prepare the pumpkin puree. Preheat the oven to 200°C, peel the pumpkin and cut in slices. Wrap in foil and bake in the oven for about 40 mins (depending on the size of the slices). As an alternative, you can put them in a container, add some water, cover and microwave at its maximum power for 8 mins.

3
Done

Step 3

Reduce the oven temperature to 180°C. Dust the work surface with some flour and roll out the pastry. Transfer it to a 25 cm baking tin, make accurate edges. Refrigerate for 30 mins. Line the cooled pastry with parchment, fill the future crust with pie weights or dried beans. Bake blind till golden, about 15 mins. Remove the weights and the parchment, let to cool.

4
Done

Step 4

Combine pumpkin puree and condensed milk in a bowl.

5
Done

Step 5

Add 3 large eggs, starch, vanilla, ginger, nutmeg, cinnamon and ½ tsp salt. Reduce the oven temperature to 160°C. Pour the filling on the crust, leaving the crust a bit higher than the filling level. Bake about 55 mins, or till the center of the pie is slightly shaking. Let cool, remove from the tin and let cool completely, then put into the fridge. Remove the egg whites from the fridge and leave till they are at room temperature.

6
Done

Step 6

Make the meringue. Constantly stirring heat egg whites, sugar and salt at a bain marie till 60°C (it will be hot but not burning). The sugar should dissolve. Whisk using an electric mixer till you get stiff peaks. That means that the foam won’t flow if you give the bowl a tilt; and if you remove the whisk, the peaks will hold without collapsing.

7
Done

Step 7

Spread the meringue on the tart and make some swirls with a spoon to make it look like a cloud.

8
Done

Step 8

Pumpkin and meringue tart is ready! Enjoy your meal!

Pumpkin and meringue tart

With its crispy crust, delicate spiced pumpkin filling and light meringue clouds, this tart is doomed to become a centerpiece of your festive table. Of course, you can make it at the weekends as well and thus make your day a festive one!

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 20 mins

Ингредиенты

  • 375 g all-purpose flour
  • 250 g butter
  • 25 g sugar
  • 1/2 tsp salt
  • 60-70 ml water
  • 3 pcs egg
  • 450 g pumpkin puree
  • 60 g condensed milk
  • 20 g potato starch
  • 1 tsp vanilla extract
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 8 pcs egg white
  • 450 g sugar
  • salt

Способ приготовления

  • In a food processor combine flour, 1 tbsp sugar, ½ tsp salt, cold butter cubes and proceed till crumbled. Add water in small portions till you get a smooth pastry. Form a ball and refrigerate 30-60 mins.

  • Prepare the pumpkin puree. Preheat the oven to 200°C, peel the pumpkin and cut in slices. Wrap in foil and bake in the oven for about 40 mins (depending on the size of the slices). As an alternative, you can put them in a container, add some water, cover and microwave at its maximum power for 8 mins.

  • Reduce the oven temperature to 180°C. Dust the work surface with some flour and roll out the pastry. Transfer it to a 25 cm baking tin, make accurate edges. Refrigerate for 30 mins. Line the cooled pastry with parchment, fill the future crust with pie weights or dried beans. Bake blind till golden, about 15 mins. Remove the weights and the parchment, let to cool.

  • Combine pumpkin puree and condensed milk in a bowl.

  • Add 3 large eggs, starch, vanilla, ginger, nutmeg, cinnamon and ½ tsp salt. Reduce the oven temperature to 160°C. Pour the filling on the crust, leaving the crust a bit higher than the filling level. Bake about 55 mins, or till the center of the pie is slightly shaking. Let cool, remove from the tin and let cool completely, then put into the fridge. Remove the egg whites from the fridge and leave till they are at room temperature.

  • Make the meringue. Constantly stirring heat egg whites, sugar and salt at a bain marie till 60°C (it will be hot but not burning). The sugar should dissolve. Whisk using an electric mixer till you get stiff peaks. That means that the foam won’t flow if you give the bowl a tilt; and if you remove the whisk, the peaks will hold without collapsing.

  • Spread the meringue on the tart and make some swirls with a spoon to make it look like a cloud.

  • Pumpkin and meringue tart is ready! Enjoy your meal!

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Trifle for little ones
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Pike with apples
previous
Trifle for little ones
next
Pike with apples

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