Ingredients:
10 people:
Shortcrust pastry:
210 g flour
115 g sugar
30 g chopped almonds
¼ dl egg
170 g butter
Pumpkin purée with marzipan:
250 g Hokkaido pumpkin
100 g marzipan
100 g sugar
2 eggs
Pumpkin cream:
200 g pumpkin purée
100 g honey
4 dl cream
1/3 vanilla pod
Procedure:
Shortcrust pastry:
Mix all the ingredients together, then chill in the refrigerator for an hour. Roll out the dough to fit the tart tins you want to use.
Pumpkin purée with marzipan:
Bake the pumpkin in the oven at 140 degrees for 30 minutes. Purée the pumpkin and leave to cool. Mix the sugar and marzipan together well, then add the pumpkin purée and eggs and mix everything together well. Fill a baking tin with the mixture and bake at 160 degrees for 30 minutes.
Pumpkin cream:
Stir honey into the pumpkin purée, then fold in the lightly whipped cream and season with vanilla.
