Ingredients
For the dough
- 160 g of flour + a little for the work surface
- 50 g of walnut or hazelnut powder
- 20 g brown sugar
- 90 g of semi-salted butter + a little to grease the mold
- 30 g of water
For the pumpkin mixture
- 2 eggs
- 60 g cornstarch
- 150 g of liquid cream
- 90 g of honey
- 400 g cooked pumpkin, cut into small cubes
- 1 teaspoon(s) of cinnamon
- 50g coarsely chopped walnuts
Preparation
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In a salad bowl, pour the flour, walnut or hazelnut powder, brown sugar and the butter cut into pieces.
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Knead until you obtain a consistency reminiscent of sand. Then add the water. When the dough is homogeneous, form a ball, wrap it in film and let it rest for 1 hour in the fridge.
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Roll out the dough on a floured work surface using a rolling pin.
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Line a buttered mold, then return to the refrigerator for 1 hour.
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Preheat the oven to 180°C (th. 6).
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Make the pumpkin mixture: beat the eggs with the cornstarch, cream and honey. Add the diced pumpkin.
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Pour the mixture onto the tart base, sprinkle with cinnamon and sprinkle with nuts. Bake for 45 min.