Brazilian recipe
Pumpkin Tart (Torta de abóbora)
A classic and practical recipe, this pumpkin tart stands out for the contrast between the crunchy biscuit base and the velvety filling, offering a sophisticated yet simple dessert option.
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Ingredients
200g of cornstarch biscuits
4 tablespoons of margarine
2 tablespoons of milk
500g of pumpkin cut into cubes
1/4 cup of crumbled ricotta
150g of cream cheese
3/4 cup of sugar
1 envelope of unflavored powdered gelatin
1 can of cream (without whey)
4 tablespoons of margarine
2 tablespoons of milk
500g of pumpkin cut into cubes
1/4 cup of crumbled ricotta
150g of cream cheese
3/4 cup of sugar
1 envelope of unflavored powdered gelatin
1 can of cream (without whey)
Where to find ingredients
Find these ingredients in local supermarkets and grocery stores. For the cornstarch biscuits, you may use standard digestive biscuits or shortbread cookies as a suitable substitute.
Preparation method
- Start by preheating the oven to 200°C
- Crush the biscuits until they turn into a fine crumb
- Combine the biscuit crumbs with the margarine and milk, mixing well until you get a moist and uniform dough
- Line the bottom and sides of a 25 cm diameter pan with this mixture, pressing lightly
- Bake in the oven for 15 minutes and wait for it to cool completely before continuing
- Steam the pumpkin until it is very soft and mash it with a fork while it is still warm
- Blend the ricotta, cream cheese, and sugar in a blender until you get a smooth cream
- Prepare the gelatin following the package instructions
- In a bowl, gently mix the mashed pumpkin, the cream, the blender contents, and the prepared gelatin until homogeneous
- Pour this 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, this tart is perfect. The preparation is straightforward and results in a light treat with a creamy texture that is sure to please everyone.
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