Nutrition Facts
4 servings
4
Recipe for Sweet Pumpkin Tartlet
It’s pumpkin season, and soups and casseroles often feature in our menus. With my pumpkin, I wanted to make a dessert... I made candied pumpkin for my tartlet just for you.
Ingredients
500 red kuri squash
200 fine sugar
100 honey
33 heavy cream
1 vanilla sugar
2 powdered sugar
1 pinch cinnamon powder
Directions
1
Peel the squash, remove the seeds and threads. Cut the flesh into 1.5 cm cubes. Heat 250 ml of water with 200 g of sugar, 100 g of honey, and a pinch of cinnamon. Gently cook for 45 minutes. Clean the seeds, dry them, and toast them in a pan with a little sugar to make them crunchy.
2
Cut out 4 circles from the puff pastry, sprinkle with fine sugar, and bake at 180° for 20 minutes.
3
Make the whipped cream with whole liquid cream. Once it is set, add 2 tablespoons of powdered sugar and a packet of vanilla sugar.
4
To finish, on each tartlet base, place 2 cm of whipped cream, cover with cubes of candied pumpkin, a little cooking syrup, and a few pumpkin seeds.
Ingredients
Ingredients
500 red kuri squash
200 fine sugar
100 honey
33 heavy cream
1 vanilla sugar
2 powdered sugar
1 pinch cinnamon powder
Directions
Directions
1
Peel the squash, remove the seeds and threads. Cut the flesh into 1.5 cm cubes. Heat 250 ml of water with 200 g of sugar, 100 g of honey, and a pinch of cinnamon. Gently cook for 45 minutes. Clean the seeds, dry them, and toast them in a pan with a little sugar to make them crunchy.
2
Cut out 4 circles from the puff pastry, sprinkle with fine sugar, and bake at 180° for 20 minutes.
3
Make the whipped cream with whole liquid cream. Once it is set, add 2 tablespoons of powdered sugar and a packet of vanilla sugar.
4
To finish, on each tartlet base, place 2 cm of whipped cream, cover with cubes of candied pumpkin, a little cooking syrup, and a few pumpkin seeds.
Notes
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EN