Pumpkin Tart
Shortcrust pastry, Honey cream and Crunchy pumpkin with pepper — a Komplet recipe in 3 components (yield: 22 cm / 6 pieces). Uses Patissiere Cream Full CPF RSPO-MB 25 kg.
- baking temperature (tart)
- 190 °C
- baking time (tart)
- 60 min
- resting time (cream)
- 30 min
- whipping time (cream)
- 2 min
- baking temperature (florenta topping)
- 190 °C
- baking time (florenta topping)
- 7-8 min
Ingredients
Shortcrust pastry
| Ingredient | Quantity |
|---|---|
| Komplet Ciastka Kruche 50 | 500 g |
| Wheat flour type 550 | 500 g |
| Margarine 70% | 300 g |
| Lard | 150 g |
| Eggs | 50 g |
Honey cream
| Ingredient | Quantity |
|---|---|
| Milk 2% | 1400 g |
| Sugar | 200 g |
| Pumpkin pulp | 800 g |
| Salt | 10 g |
| Komplet Koch Krem | 200 g |
Crunchy pumpkin with pepper
| Ingredient | Quantity |
|---|---|
| Patissiere Cream Full CPF RSPO-MB 25 kgKomplet Creme Patissiere Füll | 200 g |
| Komplet Krem Volu RSPO-MB | 200 g |
| Honey | 100 g |
| Milk 2% | 700 g |
| Florenta | 350 g |
| Pumpkin seeds (broken) | 150 g |
| Black pepper (ground) | 2 g |
Method
- Shortcrust pastry
Mix the base ingredients, add the eggs at the end and work into a dough. Roll out into round tart tins.
- Honey cream
Mix the milk with the sugar, salt and pumpkin pulp. At the end of mixing add KOMPLET Koch-Krem. Pour the mass into the tins lined with the shortcrust pastry.
Bake at 190 °C for about 60 minutes.
- Crunchy pumpkin with pepper
Mix KOMPLET Creme Patissiere Füll and Krem Volu with the honey and milk and leave to swell for about 30 minutes. Whip on high speed of the mixer for 2 minutes. Pipe the cream on top of the cooled tart.
Mix KOMPLET Florenta with the chopped pumpkin seeds and pepper. Spread in 11 cm rounds on a tray lined with baking paper, or bake as one piece.
Bake at 190 °C for about 7-8 minutes. After cooling, decorate the top of the tart.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.