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Pumpkin and meringue tart - Recipe no. 100

Pumpkin and meringue tart - Recipe no. 100

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The turn of recipe no. 100: D ...

  • For the dough:
    • 300 g flour;
    • 130g butter;
    • 1 or;
    • 2 tablespoons cold milk;
    • a tablespoon of powdered sugar;
    • a teaspoon of grated lemon peel;
    • a pinch of salt.
    For the filling:
    • half a pumpkin pie;
    • 2 tablespoons sugar;
    • a teaspoon of cinnamon
    • a glass of ground nuts
    For meringue:
    • 3 egg whites;
    • a pinch of salt;
    • 6 tablespoons sugar.

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Pumpkin and meringue tart - Recipe no. 100:

  • I put the pumpkin in the oven for 40-50 minutes, until it softens.

  • I put flour, a pinch of salt and powdered sugar in a bowl. I mixed, then I added the milk, the egg, the lemon peel and the cold butter cut into cubes and I kneaded a dough with my fingers, then I put it in the fridge for 30 minutes.

  • I spread the dough in a tart shape, I pricked it with a fork from place to place, then I put it in the fridge until the pumpkin cooled.

  • I put the tart in the oven for 30 minutes, then I started composing.

  • I made a puree from the core of the baked pumpkin, to which I added the walnuts, cinnamon and sugar. I mixed well with the blender, until the sugar melted.

  • For the meringue, I mixed the egg whites with a pinch of salt, adding a tablespoon of sugar and mixing after each one, until the sugar melted.

  • I took the tart out of the oven, added the pumpkin puree, then the meringue and put it back in the oven for 30 minutes, over low heat, with the oven door ajar, until the meringue is browned.

How we prepare the cream

Put 3 eggs and 5 tablespoons of sugar in a large bowl. Take a whisk and beat the eggs well with the sugar, then add a teaspoon of cinnamon, a pinch of salt, a teaspoon of liquid vanilla, 200 ml of liquid cream or coconut milk. Stir until smooth. Add the grated pumpkin. We had a jar of 700 grams. Integrate the pumpkin into the cream with a silicone spatula or a wooden spoon.

You can also use fresh pumpkin. You need a kilogram of pumpkin pie. Wash the pumpkin, cut into pieces and bake in the oven at 150 degrees until soft. It takes about half an hour for the electric oven. The core of the pumpkin is turned into puree with a blender and placed in a sieve over a bowl to drain the juice. Then it is integrated into the cream.

We're going back to the tart. We take a round baking form (we used 28 cm) and grease it with butter or coconut oil. We put the seed dough and shape it by hand in the tray, so that it covers the walls and the bottom of the form. Put the cream on the counter.

Bake the pumpkin pie for about 45 minutes at 170 degrees. To check if it is ready, do the test with the toothpick: insert a toothpick in the middle of the cream and if it comes out clean it means that the tart is baked. Remove the tray from the oven and allow it to cool completely to room temperature. The tart is stored in the refrigerator and is just as good and cold.

Pumpkin and pecan tart

1. In a large bowl, mix the flour and salt.
2. Add the butter and crumble between the fingers together with the flour.
3. Add honey, cold water and knead again by hand for 4-5 minutes.
4. Form a ball and store in plastic food foil for 30-35 minutes in the refrigerator.
5. After the 30 minutes have elapsed, remove from the refrigerator and on a surface sprinkled with flour, spread with a rolling pin, preferably in a round shape. The diameter of the dough should exceed the diameter of the tray by at least 5 cm.
6. Gather on a rolling pin and place over the tray, shaping the dough to the shape of the tray. The excess dough is removed with a knife.
7. The dough is pricked from place to place with a fork.
8. Store in the fridge for another 15 minutes, cut a 29 cm baking paper and place over the dough, sprinkled with a few beans.
9. Place in the oven heated to 190 degrees for 15 minutes.
10. Remove the baking paper and beans and leave to bake for another 5-6 minutes. Leave to cool. Meanwhile, prepare the filling.

How does the body transform during fasting?

How to prepare the filling:

1. Roast the walnuts and pistachios in the oven (200 degrees, 5-7 minutes) in a baking tray.
2. Mix the pumpkin puree, sugar and spices, gradually adding an egg and a pinch of salt.
3. Add soft butter, yogurt, vanilla extract, mix and at the end add (optionally) a drop of bergamot essence.
4. Pour the composition over the tart and sprinkle with pecans and pistachios on top.
5. Return to the oven heated to 190 degrees for 35 minutes.
6. Consume with caramel sauce (optional), homemade or ready-made.

Pumpkin and meringue tart - Recipe no. 100 - Recipes

Posted by Postolache Violeta on September 25, 2013 in recipes with pasta recipes with tomatoes tart caprese tart with pasta | Comments: 5

The taste of Italy caught in a tart : spaghetti, parmesan, mozzarella, tomatoes and basil! Isn't life beautiful?


for the dough:

100 g butter or margarine
200 gr of flour
6 tablespoons water
1 or
a pinch of salt

for the filling:

200 gr spaghetti
4 eggs
100 gr parmesan
250 gr mozzarella
3 large tomatoes
basil leaves
salt pepper

Method of preparation:

From water, margarine, egg flour and salt we knead a dough.
We put it in a food foil, press it lightly by hand and put it in the fridge for at least half an hour. Sprinkle the work table with flour, turn the dough over and spread a thin, round sheet. Place the dough in the tart pan and press it lightly by hand. We prick with a fork on the whole surface.

Cut into slices with a sharp knife and serve.

Pumpkin tart

Pumpkin tart
250 g margarine (or butter),
250-300 g flour + for spreading,
80 ml water,
a teaspoon of lemon juice,
3 tablespoons sugar,
half a vanilla vial,
a teaspoon of baking powder,
a pinch of salt,
700 gr pumpkin for grated pie,
300 gr sugar,
100 gr margarine (butter),
2-3 lg fine white breadcrumbs,
100 gr fried walnuts,
a cinnamon powder,
a vanilla essence in the vial,

for anointed
an egg,
2 lg of heated bee honey (for those who fast).

Pumpkin tart - Filling:
Peel a squash, grate it and put it in a saucepan with 100 g of margarine or butter and 300 g of sugar. When it has softened well, set it aside and add the breadcrumbs incorporating it. After it has cooled, it is flavored with vanilla essence, cinnamon powder and the roasted walnut is incorporated and cut into small pieces.

Lemon & meringue tart

what could be simpler and more refreshing, but at the same time take you to the ninth heaven of meringue?

a fantastic tart with lemon and meringue, of course :)

for tart dough see basic recipe

ingredients for cream and meringue dome:
400 ml sweetened condensed milk, grated peel from 2 lemons, 150 ml lemon juice, 8 egg whites and 250 g powdered sugar

* this time you use all the dough for tarts, you don't stop anything for the decorating strips :) you can make mini tarts or even a bigger one, as you prefer!

beat the condensed milk with the peel and the lemon juice and gradually add 4 egg whites, continuing to beat until you get a cream thick as a seed; Place the cream on the counter, after you have baked it beforehand, according to the recipe and instructions!

beat the remaining 4 egg whites separately, with powdered sugar until they harden, just like meringues!

place, in the form of a dome, the meringue composition, over the lemon cream and bake for about 40 minutes

baking instructions: 180 degrees C or middle step, over medium heat!

a refined, sweet and crunchy dessert with sour accents from lemon cream, a dessert that will make your day more beautiful :)

Pumpkin and meringue tart - Recipe no. 100 - Recipes

Posted by Postolache Violeta on September 29, 2013 in cataif cataif with whipped cream Turkish desserts recipes with walnuts Turkish recipes light recipes | Comments: 7

Put the noodle slices in a tray lined with baking paper. Melt the butter and pour it on top.

Bake until the noodles are browned. from water and caster sugar we make a syrup to which we add lemon juice. Pour the syrup over the hot noodles. Let it absorb the syrup. I put each one in a small pot and left them overnight. If you do not leave them long enough to absorb the syrup, the noodles will remain strong.

Beat the whipped cream until it becomes firm. We mix it with the walnut kernel fried in the oven and then coarsely ground.

We place half of the noodle slices on a plate, being careful not to break them. We put a generous layer of whipped cream with walnuts on each.

Place the remaining washers on top.

Beat the egg whites with a pinch of salt and a teaspoon of lemon juice until they are beaten. Add the sugar little by little until you get a strong and glossy meringue. With the help of a pos we put meringue motifs on top of the cataif then use the gas pistol to give them a nice look and to stay firm.

Recipe of the week: Pumpkin tart


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