Brazilian recipe
Creamy Pumpkin Tart (Torta de abóbora)
A practical pumpkin tart with a crisp biscuit base and smooth chilled filling, made for a simple dessert that still feels special.
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Ingredients
200 g maize starch biscuits
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 teacup crumbled ricotta
150 g cream cheese
3/4 teacup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, whey removed
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 teacup crumbled ricotta
150 g cream cheese
3/4 teacup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, whey removed
Where to find ingredients
In Papua New Guinea, pumpkin, milk, margarine, sugar, cream cheese and biscuits can be found in markets and supermarkets. Ricotta and unflavoured gelatine are usually in larger supermarkets; as substitutes only, use another mild fresh cheese for ricotta when necessary.
Preparation method
- Start by preheating the oven to 200°C
- Crush the biscuits until they become fine crumbs
- Combine the biscuit crumbs with the margarine and milk, mixing well until you have a moist, even dough
- Line the base and sides of a 25 cm diameter tin with this mixture, pressing lightly
- Bake for 15 minutes and wait for it to cool completely before continuing
- Steam the pumpkin until very soft and mash it with a fork while still hot
- Blend the ricotta, cream cheese and sugar in a blender until smooth
- Prepare the gelatine according to the packet instructions
- In a bowl, gently mix the mashed pumpkin, cream, blender mixture and prepared gelatine until smooth
- Spoon this filling over the cold base and refrigerate until the tart is firm and ready to serve
Observations
If you want a dessert that is straightforward but polished, this tart delivers a balanced sweetness and creamy texture. The biscuit base is baked first, then filled with a pumpkin, ricotta, cream cheese and cream mixture that sets in the fridge.
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