Candied pumpkin tart
Delicious pumpkin tart recipe made with pumpkin previously caramelized in a syrup of spices and panela (piloncillo or brown sugar).
Servings 2 8-9 inch tarts
For garnishing or topping:
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.