Brazilian recipe
Pumpkin Tart (Torta de abóbora)
This classic and straightforward recipe features a perfect contrast between a buttery biscuit crust and a velvet-smooth filling, making it a sophisticated yet simple choice for dessert.
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Ingredients
200g Maria biscuits
4 tbsp margarine
2 tbsp milk
500g pumpkin, cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup sugar
1 packet unflavored powdered gelatin
1 can heavy cream, drained
4 tbsp margarine
2 tbsp milk
500g pumpkin, cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup sugar
1 packet unflavored powdered gelatin
1 can heavy cream, drained
Where to find ingredients
You can find these ingredients at any major local supermarket. Look for Maria biscuits in the international or ethnic foods aisle. Ricotta and cream cheese are standard in the refrigerated dairy section. If you prefer, butter can be used as a substitute for margarine.
Preparation method
- Preheat your oven to 200°C (400°F).
- Pulse the biscuits in a food processor until you have a fine crumb.
- Combine the biscuit crumbs with the margarine and milk, mixing well until the dough is moist and uniform.
- Press the mixture firmly into the bottom and sides of a 25 cm (10-inch) pie dish.
- Bake for 15 minutes and allow it to cool completely before proceeding.
- Steam the pumpkin until tender and mash it well with a fork while still warm.
- In a blender, process the ricotta, cream cheese, and sugar until the mixture is smooth.
- Prepare the gelatin according to the package instructions.
- In a mixing bowl, gently fold together the mashed pumpkin, heavy cream, the blender mixture, and the prepared gelatin until well combined.
- Pour the filling over the cooled crust and refrigerate until the tart is firm and ready to serve.
Observations
If you are looking for a practical dessert that impresses with a balanced flavor profile, this tart is the ideal choice. The preparation process is uncomplicated and yields a light, creamy treat that is sure to please every palate.
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