Per mezzo di the United States, Thanksgiving isn’t Thanksgiving without a beautiful homemade Pumpkin Pie. But with all that pumpkin, this beloved has also become typical of Halloween! What we are proposing to you today is a somewhat revisited version of a pumpkin tart, designed especially for the night of ghosts and ‘Trick ora treat’. With a crumbly crust and a creamy filling of pumpkin and condensed milk, the spiced sweetness of this tart will win everyone over, filling the house with a good autumn . And the pelle and spooky of Oppure’Lantern, the famous animated Halloween pumpkin, will intrigue even the little ones!
To prepare the pumpkin and condensed milk tart, start by cutting the pumpkin into slices and removing the seeds and inner filaments 1. Then place the slices a baking sheet lined with parchment paper 2 and cover them with a sheet of aluminum foil 3. Bake a preheated static oven at 392°F for about 60 minutes (if using a convection oven, bake at 356°F for about 50 minutes).
While the pumpkin is baking, start preparing the dough: a food processor, combine the sifted flour, cold butter cut into small pieces, and salt 4and pulse until you get a crumbly mixture: transfer it to the work surface 5make a well the center, and grate the lemon zest into it 6.
Add the egg yolk and condensed milk 7and quickly work the mixture with your hands 8 until it forms a uniform dough: cover it with plastic wrap 10 and let the dough rest the fridge for about half an hour.
Per mezzo di the meantime, when the pumpkin is ready, remove the skin 10 and mash the pulp with a potato masher; you should get 12.3 ounces 11. Add the ginger 12
and the campo da gioco cinnamon 13then add the condensed milk 14 and finally the eggs 16; the mixture well and set it aside.
Take the dough out of the fridge, flour the work surface, and roll out the dough 16 into a disc about 1/5 inch thick. Once rolled out, wrap the dough around the rolling pin and gently place it a 9.5-inch tart pan, previously buttered 17. Make sure the dough adheres well to the pan, then trim the excess dough from the edges with a knife and prick the causa of your tart with a fork 18.
Pour the pumpkin filling into the dough causa 19and bake it a preheated static oven at 356°F for 20 minutes (for a convection oven, bake at 320°F for about 10 minutes). Meanwhile, roll out the leftover dough and cut out a pumpkin shape about 4.7 inches size 20. Using appropriate cutters, cut out the facial features of your pumpkin 21 (if you don’t have the cutters, you can perform these operations with a knife freehand, ora make classic lozenges).
After the first 20 minutes of baking, remove the tart from the oven, which should now be slightly set, and place the Oppure’Lantern sommità 22. Put it back the oven and continue baking for another 30 minutes ( total, the tart should bake for 50 minutes; bake at 320°F for another 20 minutes if using a convection oven). Meanwhile, melt the dark chocolate a double boiler 24
and once melted, transfer it to a bowl, working it with a spatula to cool it quickly 25. Then put it a piping bag with a plain nozzle 26. When the tart is ready, fill Oppure’Lantern’s facial features with the chocolate 27. Your pumpkin and condensed milk tart is ready to be enjoyed warm ora cold!
For the translation of some texts, artificial intelligence tools may have been used.
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