As i celebrate 2000+ followers on Facebook , i am also thankful for the love i am receiving for my blog.
Every message in my inbox , every request for a recipe brings upon a smile on my face. This blog was just a small step , but today its my identity in a way.
Today i am posting a fusion recipe . All of you must have had Chocolate tart sometime till now. But this one incorporates our humble pumpkin.
I love pumpkin. Its super smooth in texture . Has a subtle freshness to it . Isn’t heavy to the palate . And is a such a versatile veggie.
Roast it for a soup or put it in your Sambaar , grate it for a halwa of make a tart with it. So many ways to do it up.
The tart base recipe is by Karthika from Bakeman Begins. A big thank you to her for a rockstar recipe.
Pumpkin is a pleasant surprise in this dessert .
Do give it a try and let me know how you like it.
100 gms Pumpkin, grated
3 tbsp Pure ghee
1 pinch of cardamom powder
50 gm Condensed milk
2-3 tbsp water
200 gms chocolate ( a mix of dark and milk )
50 gms Cream
1 tbsp butter
Tart base :Pate sucree :
25 gm Almond meal
125 gm flour
50 gm Icing sugar
75 gm Butter, cold
1 gm Salt
½ egg ( approx. 25 gm )
Pistachio crumb to garnish.
In a pan, put in the pure ghee. Once warm, add in the grated pumpkin. Stir it for a bit. The color of ghee will turn yellow-orange.
Add in the cardamom powder and the condensed milk. Sprinkle some water and let it cook on simmer until done.
This halwa does not require hours of cooking. Pumpkin cooks in a jiffy.
In a microwave safe bow, add in the cream and butter.
Heat it for 30 secs. Heat it until hot.
Put in the chopped chocolate. Stir it well with a spatula.
If not smooth, heat it again for 20 seconds.
Once smooth, put it to chill in the refrigerator.
Mix the flour with almond meal and salt. Mix in the butter with a hand blender, until mixed well.
Mix in the egg. Don’t overmix. Put this into a cling film and refrigerate for atleast 4 hrs or overnight.
Preheat the oven at 180 degree celcius.
Roll out the dough between two baking paper sheets. Roll out not too thin not too thick.
Carefully lift it and place it on the greased tart tin. Press it . cover entirely , removing the excess. Prick twice or thrice with a fork.
Place a piece of baking paper over it. Put some lentil / grain to cover it.
Blind bake for 20-22 mins or until done.
Let it cool.
Spread some ganache over the tart base so as to fill it half.
Now spoon in the pumpkin halwa to fill the tart.
Let it chill thoroughly.
Drizzle some ganache if u wish or simply garnish with some pistachio crumbs.
You can keep the pumpkin halwa as a surprise too. Put a little halwa at the base of the tart , Fill it with ganache and garnish with pistachio. The halwa would be visible only when you slice the tart.