Brazilian recipe
Creamy pumpkin tart with a biscuit base (Torta de abóbora)
A smooth pumpkin tart with a crisp biscuit crust and a chilled creamy filling, made as a simple but elegant dessert.
0.0 / 5 by 0 Reviews
Ingredients
200 g maisena 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 without whey
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 without whey
Where to find ingredients
Pumpkin, milk, margarine, sugar, ricotta, cream cheese, cream and gelatine are available from supermarkets and fresh produce markets. Maisena biscuits may be found in biscuit aisles or import sections; plain tea biscuits are a substitute only if maisena biscuits are unavailable.
Preparation method
- Start by preheating the oven to 200°C
- Crush the biscuits until they turn into 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 in the oven 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 it is still hot
- Blend the ricotta, cream cheese and sugar in a blender until smooth
- Prepare the gelatine following the package instructions
- In a bowl, gently mix the mashed pumpkin, cream, the blender mixture and the prepared gelatine until smooth
- Spoon this filling over the cold crust and refrigerate until the tart is well set and ready to serve
Observations
If you want a practical dessert that still feels special, this tart is a good choice. The method is straightforward and gives a light sweet with a creamy texture that is easy to serve for many occasions.
Ratings and comments