PUMPKIN TART WITH CHOCOLATE

The pumpkin with chocolate gives a special touch to the traditional sweet pastry. This pastry has the distinction that is made with egg yolks cooked.

Difficulty: Low

Servings: 15

Category: Dessert

Prep. Time: 40 min.

Cooking time: 40 min.

Per Serving: cal. (kcal) : 319

Ingredients

Preparation

Pour the flour, potato flour, ground almonds and a pinch of salt; make a fountain in the center and put the sugar, butter, cut into small pieces and sieved egg yolks and grated rind. With the tip of your fingers shuffled before the ingredients that are at the center of the fountain, and then built the other ingredients. Knead the dough quickly to avoid becoming too elastic, wrap it in plastic wrap and keep in the refrigerator for an hour.
Prepare the filling: Clean and slice the pumpkin; Steam cook the pumpkin for 10 minutes. Pass the cooked pumpkin ricer and mix it with sugar, finely grated dark chocolate, cocoa, cream, flour, grated rind and eggs.
Detached from the pastry a bit big around as an egg and keep aside.
With a rolling pin, roll out the remaining dough and line this with a mold of 24-26 cm diameter greased and floured, trim the dough to the edges so that it is all the same high. Pour over all the pumpkin filling and roll it out with a spatula. United pasta held by any clippings, then using a rolling pin, roll it out to about half a cm thick, formed of strips and arrange them in a grid on the filling. Put the tart in a preheated oven at 180 degrees for 25-30 minutes. Remove from oven, let cool and sprinkle with powdered sugar.