For Pumpkin Puree:
-1/2 pieces of pumpkin
-1 teaspoon cinnamon
-1 teaspoon of starch
-1/2 cups of walnut kernels
-1/2 cups for sugar
-270 grams flour (2 cup)
-180 grams butter (3/4 cup)
-90 grams sugar (1/2 cup)
-1 pcs egg
-1 package vanillin
To prepare pumpkin puree:
Bake the sliced pumpkins in a 200 degree oven for 30-35 minutes until soft.
Put the baked pumpkins in a bowl and crush.
Put in a small sauce pan, add sugar and cinnamon.
Dilute the starch with 2 tbsp water.
Add starch to the boiling puree. Boil for another 2-3 minutes and allow to cool. Add the latest walnuts and that’s it.
Preparation of Tart Dough:
Sift the flour into a large bowl and feed the cold butter into the flour with your fingertips.
Add the other ingredients and knead by folding.
Wrap the film in a stretch film and allow to stand for 30 minutes in the refrigerator.
Set the oven to 180 degrees.
Place the rested tart dough between the two greaseproof paper in the tart dough.
Place greaseproof paper and add cooking weights (chickpeas, etc.). Bake the dough by weight for 10 minutes.
Remove the weights on the tart dough and add the pumpkin puree. Cook in this way for 10 minutes and remove from the oven. Let it cool down and serve with pleasure.
If you want the tart dough to have a delicious texture dispersing in the mouth, you should use cold butter.