Pumpkin Pie Tart
|
|
Pumpkin cheesecake tart on shortbread dough with Maheev mayonnaise. To be honest, this was the first time I cooked shortbread dough with mayonnaise... That this will now be my regular dough recipe. The dough is amazing, soft and crumbly, it tastes great too! In addition to the dough, I added pumpkin and cottage cheese filling, which turned out very tasty, autumn tart!!! Recommended by!!
Ingredients for pumpkin cheesecake:
- Mayonnaise (sandy base ) - 100 g
- Sugar (50g of shortbread +100g of cottage cheese filling +100g of pumpkin soufflé) - 250 g
- Butter the cake (sandy base ) - 70 g
- Wheat flour / Flour (sandy base ) - 250 g
- Leavening agent (sandy base ) - 1 teaspoon
- Cheese cheese (cottage cheese filling) - 300 g
- Cream (cottage cheese filling) - 100 ml
- Chicken egg (1 pc cottage cheese filling + 1 pc sandy base + 1 pc pumpkin soufflé) - 3 units
- Vanilla sugar (cottage cheese filling) - 1 sachet.
- Corn starch (1 Tbsp. cottage cheese filling + 2 Tbsp. pumpkin soufflé) - 3 tablespoon
- Pumpkin (pumpkin soufflé) - 300 g
- Cinnamon (pumpkin soufflé) - 1 teaspoon
- Lemon zest (pumpkin soufflé) - 1 tablespoon
How to cook pumpkin cheesecake step by step with photos
|
To make the shortcrust pastry we need Maheev mayonnaise, butter, sugar, flour, baking powder and an egg. For the curd filling - curd, starch, egg, sugar, vanilla sugar, heavy cream (or sour cream). For pumpkin souffle - pumpkin puree (300g puree), you can make it yourself, for this pumpkin peel, dice and put in a bowl, put in microwave for 5-7 minutes at full power and then puree with a blender, sugar, cinnamon, egg, zest of half a lemon (finely chopped) or you can replace it with orange zest, ground cinnamon, starch |
|
To begin, let's make the base. To do this with a whisk or mixer, whip the soft butter, Maheev mayonnaise, and sugar. |
|
Add sifted flour, baking powder and salt. |
|
Add the egg and knead into a soft elastic dough. Wrap in clingfilm and leave in fridge for 30 minutes. |
|
Then roll out the dough and place it in a greased bowl along the rim. Make a few piercings. |
|
Bake in preheated oven at 200°C with a weight (I have peas). First, place parchment on the pastry and cover with peas or beans for 10 minutes. |
|
Meanwhile prepare the toppings. For the curd filling put all the ingredients in a blender and beat to a smooth paste. |
|
For the pumpkin soufflé, beat all the ingredients in a blender until smooth. |
|
Take out the ready made shortcrust, remove the parchment and weights. |
|
Spoon out the cottage cheese and pumpkin filling alternately. |
|
Bake the cake at 180°C for 45-50 minutes more. |
|
Take out ready tart and cool completely. Sprinkle with powdered sugar if you wish. |
|
Bon appetit!!! |
|
Bon appetit!!! |
|
Bon appetit!!! |
Flour, Sugar, Butter, Sweet, Eggs, Pumpkin, Cream, Cinnamon, Baking powder, Baking, Tartar, Vanilla sugar, Cottage cheese, Cakes, Corn Starch, Floury, Creamy Wholemeal, Fudge, Lemon Cake
