Brazilian recipe
Creamy Pumpkin Tart
A proper homemade dessert, this velvety pumpkin tart balances a crisp biscuit base with a silky filling for a sophisticated treat that's surprisingly simple to pull off.
0.0 / 5 by 0 Reviews
Ingredients
200g digestive biscuits
4 tbsp butter, softened
2 tbsp milk
500g pumpkin, peeled and cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup caster sugar
1 sachet unflavoured powdered gelatine
1 tin double cream
4 tbsp butter, softened
2 tbsp milk
500g pumpkin, peeled and cubed
1/4 cup ricotta, crumbled
150g cream cheese
3/4 cup caster sugar
1 sachet unflavoured powdered gelatine
1 tin double cream
Where to find ingredients
Digestive biscuits are available in any British supermarket bakery aisle. For the pumpkin, choose a firm variety like Crown Prince or standard cooking pumpkin found in the produce section during autumn. Double cream is standard in UK dairy aisles. Ricotta and cream cheese can be found in the refrigerated deli or cheese section of most grocery shops. If you struggle to find specific Brazilian-style ingredients, local 'world food' aisles or independent international grocers often carry specific varieties, but these British equivalents will work perfectly for this recipe.
Preparation method
- Preheat your oven to 200°C
- Blitz the biscuits in a food processor until they form fine crumbs
- Combine the biscuit crumbs with the butter and milk, mixing until you have a damp, uniform consistency
- Press the mixture firmly into the base and up the sides of a 25cm tart tin
- Bake in the oven for 15 minutes and allow it to cool completely before continuing
- Steam the pumpkin cubes until they are tender, then mash them thoroughly with a fork while still warm
- Whisk the ricotta, cream cheese, and caster sugar in a blender until the mixture is perfectly smooth
- Prepare the gelatine according to the instructions on the packet
- In a large bowl, gently fold together the mashed pumpkin, double cream, the blended cream cheese mixture, and the prepared gelatine until thoroughly combined
- Pour the filling over the cooled biscuit base and chill in the fridge until the tart is firm and ready to slice
Observations
If you're after a hassle-free pudding that still manages to impress, this is the one. It is a straightforward, crowd-pleasing bake that brings together a lovely, creamy texture with a delightful biscuit crunch.
Ratings and comments