Archivi categoria: Tarts

Pumpkin Tart

Nutritional tips at the end of recipe.P1040568Yesterday I made ​​”risotto” with pumpkin, but I had too much pumpkin so I saved some of them. “What can I make with that piece of pumpkin? “, I thought … we must not throw anything away! I really like the this orange fruit, it’s perfect for many preparations and has got many nutritional qualities! In the end I decided to make a pastry with almonds, topped with pumpkin cream, raisins and cinnamon!

You will see , your guests will lick their chops, and is very apt, if you prepared it in late October, with scary Halloween decorations, to impress all the kids!


Preparation time: 30 minutes + time in the refrigerator – Cooking time: 40 minutes – Difficulty: Medium

Ingredients (for a tart of about 24cm in diameter) :

For the pastry:

250g flour 00
50g rice flour
40g almonds
120g brown sugar
2 egg yolks
a pinch of salt

For the filling :

240g pumpkin
2 egg whites
100g brown sugar
40g raisins
1/2 cup rum or brandy
20g potato starch
1 teaspoon cinnamon
a little oil or butter


Start putting the raisins in a cup of water and half a glass of rum or brandy and keep aside.

Finely ground almonds with sugar. Work quickly with the mixer (or by hand in a bowl) flours with cold butter (photo 1), until the mixture is sandy.


Then add the almonds and sugar with the mixer operated at intervals to mix well. Pour the yolks and keep aside the egg whites (photo 2 ).


At this point, take the dough and knead quickly until you have a ball, if necessary, help you with a bit of cold water (photo 3). Then wrap with plastic wrap and keep in the refrigerator for at least 30 minutes.


Now you can start to prepare the cream: make the pumpkin soft in a pan with a little oil or butter.

Prepare the cream with only the egg whites, because they left from the preparation of the pastry!

Beat vigorously the egg whites with the sugar. Add the cinnamon (if you like), drained and squeezed the raisins and mix together. When the pumpkin is soft, shake it with the mixer untili it’s a cream and let it cool, then add it to the mixture prepared. At this point you can sift the flour and stir. You will get a thick (photo 4) cream. Preheat oven to 170 ° C, the ventilated .



Now pull out of the fridge and roll out the pastry with almonds in a baking pan and put it back in the fridge, in the meantime, the oven comes to temperature. Set aside a little pastry to cut stencils with decorations for your tart. I have prepared small hearts!

Pierced with the tines of a fork the base immediately before baking and leave it in the oven for 5-7 minutes. After the time out, pull it out of the oven and pour the filling on the prepared base and finished with decoration (photo 5) .



Bake for about 35-40 minutes, always in ventilated mode. If you see it is too coloured on the surface after about 25 minutes, lower the tart in the lower part of the oven. When it is ready, pull it out and let it cool before cutting !


Et voilà!


With this recipe I participate in the collection of “the hive of delights” .

Nutritional Tips : The yellow squash is a very versatile food, which lends itself to savory dishes and desserts.

The origin is controversial and a uncertain. This vegetable was known and cultivated in different varieties, from the most ancient peoples, including the Egyptians, the Romans, the Arabs and Greeks. Its cultivation was not only for food, in fact the ancient Romans once emptied the pulp and dried in the pumpkin used as a container for salt, milk or cereal or even were obtained by plates, bowls , spoons and attempted to extract even the most imaginative a musical instrument: maracas from South America.
The pumpkin was known by Europeans after the conquest of the Americas when Christopher Columbus brought to Italy several varieties of squash, or disparate and arrive variety of all kinds, oblong or round, big or small, green, yellow, striped, red. Like many foods, however, was not used for food, until it cames a periods of wars and difficulties … and so, it was a great find!

From the nutritional point of view, is a low-calorie food, thanks to the presence in its interior of a high concentration of water (94%) and a very low percentage of lipids and proteins. The pumpkins are easily digestible and are also suitable for diabetics. Particularly rich in carotenes and vitamin A, contains moderate amounts of minerals (especially phosphorus, potassium and magnesium), vitamin C and B. As we saw earlier when we talked about carrots, the high presence of carotenoids makes the pumpkin a food effective for preventing cancers. At the same time, this abundance of vitamin A can stimulate your tan. But attention; the beta-carotene content in vegetables is transformed into vitamin A only if it helps, if it becomes too much, it accumulates in tissues, such as skin, resulting in a yellow color, so do not overdo it !

We recognize the pumpkin calming qualities for those suffering from nerve problems, and has digestive, refreshing , laxative and diuretic properties. Pumpkin seeds contain an amino acid, cucurbitine that paralyzes tapeworms and drives the intestinal parasites.

The orange-yellow pumpkin  (and some green ones), is extremely rich in β – carotene, and despite being lost with cooking, even the vit. C is present in good quantity, in terms of mineral , pumpkin is rich in potassium , an aspect which (in the places of wider consumption) makes it unfit in some forms of kidney failure.



Tart with citrus cream


This recipe comes from the combination of a rainy day and a basket full of clementines! You will find that you will unleash a wonderful aroma during cooking, but even more so after a big bite of this tart , which combines the softness of the cream with the fragrance of the pastry with almonds !

You can use , as well as clementines, also oranges, tangerines and lemons … or even do a mix of citrus juices you prefer …

and now … let’s start !

Ingredients (for a tart of approximately 24 cm diameter)

Preparation: 30 minutes + 30 minutes resting the dough – Cooking time: 45 minutes – Difficulty: Medium

For the pastry:

300g flour 00
150g cold butter
40g finely chopped almonds
120g sugar
1 egg
juice of half a clementine

For the cream :

juice of 4 clementines
25g rice flour
2 eggs
130g of sugar
70g cold butter, melted


Put the flour in the mixer, the cold butter into small pieces, finely chop the almonds and operate quickly until the mixture is sandy. Add the sugar , the juice and the egg (photo 1) and mix evenly but not too long to don’t heat the butter .


Transfer to a plan and quickly knead until dough is smooth and compact. Cover with plastic wrap (photo 2) and put in refrigerator for at least 20 minutes.


Meanwhile, prepare the cream : mix the eggs with the sugar, add the rice flour sifted and then melted butter cold. When the mixture is homogeneous incorporate the juice of clementines (photo 3 ) (or citrus fruit of your choice) .


Remove the pastry from the refrigerator and roll it into a greased and floured baking pan. Put back in the refrigerator for at least 10 minutes, then make small holes with a fork and transfer to a preheated oven at 170 ° C for 5 minutes (photo 4) .


Pull out of the oven and pour the cream into the pastry and put again into the oven (photo 5) .


Continue cooking for 10 minutes at 170 ° C , then lower to 150°-160°C for another 35-40 minutes , up to staining of the pastry .

At the end of cooking pull straight out from the oven and allow to cool at room temperature (photo 6) .

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Buon Appetito !

Advice : if, after 20 minutes, the surface is too colored lowered the cake at the bottom of the oven or put the heat only from the bottom.

Nutritional Curiosity: for the preparation of our pastry we used almonds . Almond is a seed rich in vitamins and minerals that are importante for the welfare of the bones (to prevent osteoporosis in particular), but also to maintain stable the blood glucose levels in diabetes sufferers . This is possible due to the high content of magnesium, a mineral that favors the fixation of calcium in the bones, promotes the production of energy from sugars and fats, blocks the penetration of toxic substances from outside to inside the cell. They are also very rich in protein, vitamins of group B, vitamin E, unsaturated fats, iron, copper, phosphorus and potassium .     Remember that the heat reduces the amount of beneficial elements that we can assimilate.

I have to tell you, unfortunately, that even if we used clementines (or citrus fruits of your choice)  very rich in vitamin C, during the cooking we lose almost all the properties of this fantastic vitamina , as it is very delicate and then heat-labile.