FRIJE

Instructions

• 1.   Prepare the shortcrust pastry and let it rest.
  Line a 22 cm tart mold with the shortcrust pastry, or use a mold of your choice. Fill the tart shell with white beans for even baking.
  Bake blind for 10 minutes at 175˚C in a convection oven.
• 2.   Prepare the pumpkin puree:
  

  
  
  1. Cut the pumpkin in half, remove the seeds and fibers.
  
  
  
  2. Place the two halves in a mold lined with plastic wrap, with the cut side down.
  
  
  
  3. Cook until the pumpkin becomes tender.
  
  
  
  4. Using a spoon, remove all the skin, let it drain some of its water, then mash it into a puree and let it cool.
  
  
• 3.   Prepare the tart filling:
  

  
  
  1. When the pumpkin puree is completely cold, weigh 425 gr.
  
  
  
  2. In a bowl, whisk together the pumpkin puree, sweetened condensed milk, 2 eggs, and spices. The mixture should be well combined.
  
  
  
  3. Pour this mixture onto the tart shell.
  
  
• 4.   Bake in a preheated oven at 180 degrees C for at least 35 minutes.

Notes & Suggestions

• I cover the edges of the tart (the pastry) with aluminum foil to prevent it from burning too much during baking.
• https://www.amourdecuisine.fr/article-tarte-sucree-au-potiron-tarte-de-potimarron.html

Nutritional information *

Reference

• www.ptitchef.com/recettes/dessert/tarte-au-potiron-sucree-fid-150908