PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s