Pumpkin and Condensed Milk Tart
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 170g |
| All-purpose flour (00) | 300g |
| Condensed milk (for pastry) | 115g |
| Egg yolk | 1 |
| Lemon zest | 1 |
| Salt | 1 pinch |
| Dark chocolate | 30g |
| Pumpkin | 800g |
| Condensed milk (for filling) | 250g |
| Eggs | 2 |
| Ground cinnamon | 2g |
| Ground ginger | 2g |
Instructions
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Prepare the Pumpkin:
Begin by slicing the pumpkin into wedges and removing the seeds and fibrous strands. Arrange the pumpkin slices on a baking sheet lined with parchment paper. Bake in a preheated static oven at 200°C (or 180°C in a fan oven) for approximately 60 minutes, or until the pumpkin is soft and fully cooked.
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Make the Tart Crust:
While the pumpkin is baking, prepare the shortcrust pastry. In a food processor, combine the sifted flour, cold butter cut into cubes, and a pinch of salt. Pulse until the mixture resembles breadcrumbs. Transfer the mixture onto a work surface, form a well, and grate the lemon zest into the center. Add the egg yolk and condensed milk, and quickly work the dough together using your hands. Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. -
Prepare the Pumpkin Filling:
Once the pumpkin is baked, remove the skin and mash the flesh. Add ground ginger and cinnamon to the pumpkin puree, followed by the condensed milk. Stir until all ingredients are combined. -
Assemble the Tart:
After chilling, take the dough out of the fridge and roll it out on a floured surface. Fit the dough into a tart pan, pressing it into the corners and trimming any excess along the edges. Use a fork to prick the base of the dough. Pour the pumpkin filling into the prepared crust, smoothing it evenly. -
Bake the Tart:
Place the tart in a preheated static oven at 180°C (or 160°C in a fan oven) for about 20 minutes. If using a fan oven, bake for 10 minutes. The tart should begin to firm up around the edges. -
Decorate the Tart:
While the tart is baking, roll out the remaining pastry dough and cut out pumpkin shapes using a 12 cm pumpkin-shaped cookie cutter. If you like, you can also use small cutters to create the features of a Jack O’Lantern face on the pumpkin shapes. After the tart has baked for 20 minutes, remove it from the oven. Carefully place the pumpkin shapes on top of the tart and return it to the oven to bake for another 30 minutes (for a total baking time of 50 minutes). If using a fan oven, bake for 20 more minutes at 160°C. -
Prepare the Chocolate Decoration:
While the tart bakes, melt the dark chocolate in a heatproof bowl over simmering water (bain-marie). Once melted, let it cool slightly, then transfer it to a piping bag with a smooth tip. -
Finish the Tart:
Once the tart is fully baked and slightly cooled, use the melted chocolate to fill in the carved features of the Jack O’Lantern. Allow the tart to cool completely before serving.
This delightful pumpkin and condensed milk tart is now ready to be enjoyed either warm or cold. Its rich filling and perfectly crisp crust make it an ideal dessert for any occasion, especially during fall. The chocolate decoration adds a fun and festive touch, perfect for themed gatherings or seasonal treats.
Enjoy this delicious, homemade pumpkin tart as a sweet treat that combines the warm flavors of pumpkin, spices, and creamy condensed milk, all nestled in a buttery, melt-in-your-mouth crust.
