Recipe: Pumpkin Pie Tart step by step with pictures | Handy.Recipes

Pumpkin Pie Tart

Cooked pumpkin cheesecake tart

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

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!!

Author of the recipe

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!!!

Nutritional Value:

Whole Dish:
Calories
4502 Calories
Protein
107.6 g
Fat
188.7 g
Carbohydrates
601.3 g
Per Serving:
Calories
562.8 Calories
Protein
13.5 g
Fat
23.6 g
Carbohydrates
75.2 g
100g:
Calories
264.8 Calories
Protein
6.3 g
Fat
11.1 g
Carbohydrates
35.4 g

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

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