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Candied pumpkin tart
Delicious pumpkin tart recipe made with pumpkin previously caramelized in a syrup of spices and panela (piloncillo or brown sugar).
Course
Dessert
Cuisine
American, Ecuadorian inspired, Latin fusion
Keyword
Candied pumpkin tart, Pumpkin tart, Tarta de dulce de zapallo
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
2
8-9 inch tarts
Ingredients
2
8-9 inch
uncooked sweet tart dough shells
Pumpkin filling
3
cups
of dulce de zapallo or candied pumpkin pulp
4
eggs
Pinch
of salt
½
cup
heavy cream
For garnishing or topping:
Honey crème fraiche sauce
Instructions
Place the uncooked sweet tart shells in the fridge so that they are chilled when ready to use.
Pre-heat the oven to 375 F.
Use mixer to puree the candied pumpkin or dulce de zapallo.
Add the eggs and pinch of salt, continue mixing until well combined.
Use a whisk to mix in the cream and mix well.
Pour the pumpkin mix into a chilled tart shell.
Bake at 375F until the filling has set, about 45-55 minutes.
Let the tart cool down, remove from the mold and serve with honey crème fraiche sauce.