Pumpkin tart
120 minutes
12 ingredients
Ingredients:
- rice flour
- 175 g
- carob
- 30 g
- coconut sugar
- 75 g
- salt
- 0,5 tsp
- butter
- 50 g
- peanut butter
- 75 g
- eggs
- 3
- pumpkin puree
- 300 g
- cream 15%
- 200 ml
- maple syrup
- 40 g
- cornstarch
- 2 tbsp
- pumpkin pie spice
- 2 tsp
Perfect for this recipe
- Dark Chocolate Peanut Butter / 300g1
210 UAH300g
Instructions:
Mix rice flour, carob, 1 tbsp of coconut sugar. Add cold butter, 60 g of peanut butter, 1 egg yolk and stir. Add water if necessary. Refrigerate for 30 minutes.
Roll out the dough and put it in the baking dish. Pierce with a fork.
Whisk 2 eggs and 1 egg white with 50 g of sugar and syrup.
Mix pumpkin puree in a blender with cream, spices, peanut butter, orange peel, cornstarch. Mix whipped eggs and pumpkin puree. Pour onto prepared cake.
Bake in a preheated oven at 180 degrees for 35-40 minutes.
Let the tart rest. Serve with grated chocolate and orange peel on top.