Brazilian recipe
Pumpkin Tart
A classic and practical recipe, this pumpkin tart stands out for the contrast between the crisp biscuit base and the velvety filling, making it a simple yet elegant dessert option.
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Ingredients
200 g maizena biscuits
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 cup crumbled ricotta
150 g cream cheese
3/4 cup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, drained of whey
4 tablespoons margarine
2 tablespoons milk
500 g pumpkin, cut into cubes
1/4 cup crumbled ricotta
150 g cream cheese
3/4 cup sugar
1 sachet unflavoured powdered gelatine
1 tin cream, drained of whey
Where to find ingredients
Pumpkin, margarine, milk, ricotta, cream cheese, sugar, gelatine, cream and biscuits can be found in supermarkets and grocery shops in Zambia; maizena-style biscuits may be replaced with plain tea biscuits if needed.
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 bottom and sides of a 25 cm round tin with this mixture, pressing lightly
- Bake for 15 minutes, then wait for it to cool completely before continuing
- Steam the pumpkin until very soft and mash it with a fork while it is still hot
- Blend the ricotta, cream cheese and sugar in a blender until you get a smooth cream
- 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 cooled base and refrigerate until the tart is well set and ready to serve
Observations
If you are looking for a practical dessert that impresses with balanced flavour, this tart is perfect. The preparation is straightforward and gives a light sweet dish with a creamy texture that pleases everyone.
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