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:
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Mayonnaise
(sandy base )
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100 g
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Sugar
(50g of shortbread +100g of cottage cheese filling +100g of pumpkin soufflé)
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250 g
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Butter the cake
(sandy base )
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70 g
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Wheat flour
/
Flour
(sandy base )
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250 g
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Leavening agent
(sandy base )
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1 teaspoon
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Cheese cheese
(cottage cheese filling)
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300 g
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Cream
(cottage cheese filling)
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100 ml
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Chicken egg
(1 pc cottage cheese filling + 1 pc sandy base + 1 pc pumpkin soufflé)
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3 units
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Vanilla sugar
(cottage cheese filling)
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1 sachet.
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Corn starch
(1 Tbsp. cottage cheese filling + 2 Tbsp. pumpkin soufflé)
-
3 tablespoon
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Pumpkin
(pumpkin soufflé)
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300 g
-
Cinnamon
(pumpkin soufflé)
-
1 teaspoon
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Lemon zest
(pumpkin soufflé)
-
1 tablespoon
How to cook pumpkin cheesecake step by step with photos
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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 |
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To begin, let's make the base. To do this with a whisk or mixer, whip the soft butter, Maheev mayonnaise, and sugar. |
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Add sifted flour, baking powder and salt. |
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Add the egg and knead into a soft elastic dough. Wrap in clingfilm and leave in fridge for 30 minutes. |
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Then roll out the dough and place it in a greased bowl along the rim. Make a few piercings. |
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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. |
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Meanwhile prepare the toppings. For the curd filling put all the ingredients in a blender and beat to a smooth paste. |
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For the pumpkin soufflé, beat all the ingredients in a blender until smooth. |
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Take out the ready made shortcrust, remove the parchment and weights. |
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Spoon out the cottage cheese and pumpkin filling alternately. |
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Bake the cake at 180°C for 45-50 minutes more. |
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Take out ready tart and cool completely.
Sprinkle with powdered sugar if you wish. |
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Bon appetit!!! |
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Bon appetit!!! |
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Bon appetit!!! |
Nutritional Value:
Whole Dish: |
Calories
4502 Calories
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Protein
107.6 g
|
Fat
188.7 g
|
Carbohydrates
601.3 g
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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