Sugar-free pumpkin tart
Probably the most delicious recipe ever for a sugar-free pumpkin tart: Ginger, cinnamon, nutmeg and cloves for spice, Hermesetas Granulated for subtle sweetness.
- Mix the flour, Hermesetas Granulated and salt, then knead together with the cold butter and egg yolk to form a dough. Refrigerate for at least an hour.
- Preheat oven to 180 °C top and bottom heat. Grease a tart dish (26 cm) and press the refrigerated dough into the dish – the base and sides should be coated in an even layer. Prick the base with a fork and bake blind without filling for 15 minutes on the middle shelf.
- Mix together all the ingredients for the pumpkin filling until smooth and pour into the blind baked tart. Return to the oven for another 45 minutes.
The easy way to make your own pumpkin puree: Deseed the pumpkin using a tablespoon, slice and place on a baking sheet. Bake in a hot oven at 200 °C (convection oven 180 °C) on the middle shelf for 45-60 minutes, until the pumpkin flesh is soft. Remove the pumpkin from the oven and allow to cool. Scrape the pumpkin flesh from the skin, ideally using a tablespoon, place in a tall container and blend into a fine puree using a stick blender.
For the pastry:
For the pumpkin filling: