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Pumpkin tart
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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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 8-9 inch tarts

Ingredients

Pumpkin filling

For garnishing or topping:

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.