Tart with pumpkin cream "Sunshine"

1. Stage

Bake the pumpkin in the oven at 200 degrees until soft and lightly scorched around the edges. Cool, or better yet, leave it in the oven until morning.

2. Stage

In the bowl of a food processor pour the flour sifted with the starch, add salt and chopped pieces of cold butter. Beat to a coarse crumb in pulse mode.

3. Stage

Add the egg and honey, beat until gathered into a ball.

4. Stage

Remove from the combine in a bag and put in the freezer for 30 minutes.

5. Stage

Select pumpkin pulp in a blender, add sugar and lemon juice, and puree. Measure out 450 ml.

6. Stage

Try the puree for sweetness and sourness. This is an individual matter and depends on the taste - and the sweetness of the pumpkin. Add grated lemon zest and orange liqueur to the puree. Let stand for about 20 minutes.

7. Stage

Beat the eggs and a spoonful of sugar into a froth. Stir into the mashed potatoes with the sifted starch.

8. Stage

Take out the dough, roll it out between two sheets of parchment or between the bags in a thin layer. Cut out a circle, transfer to the mold, remove the top parchment and leave the bottom parchment to make it easier to remove the tart. Form sides. Press them down. Sprinkle starch on top of the bottom. Bake in a preheated oven at 200 degrees on low heat until the edges are slightly dry.

9. Stage

Remove the mold and carefully pour the cream over the pastry, being careful not to exceed the edges of the pastry. Sprinkle the almond petals on top and bake for 10 minutes on a general heat. Then preferably turn on convection and bake at 180 degrees until done. The edges of the tart will come off and brown, the cream will be firm around the edges. The middle of the cream will still be soft when hot - that's normal.

10. Stage

Remove the tart and let it cool slightly in the mold. Then very carefully take the cake out onto a wire rack and cool it completely on it, so that the bottom does not get soggy. It is better to leave the cake in a cool place overnight, then cover it loosely with a lid, so that the cream does not dry out, but the bottom should be ventilated.

11. Stage

The tart tastes better served with strong black coffee, but that's up to your taste.