Pumpkin and coconut tart
easy
75 mins
75 mins
Ingredients
- 25 g Coconut flake
- 250 g Flour
- 110 g Sugar
- 1 package Vanillin sugar
- 1 egg (size M)
- 7-10 Tbsp Salt
- 125 g Butter
- 800 g Pumpkin (e.g. Hokkaido)
- 1 package Pudding powder "Vanilla Flavor"
- 400 ml clear apple juice
- 7-10 Tbsp roasted coconut chips
- 7-10 Tbsp Fat and flour
Directions
- 1
Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Knead flour, 60 g sugar, vanilla sugar, egg, 1 pinch of salt and butter in flakes with the dough hooks of the hand mixer to form crumbles. Weigh 100 g crumbles and chill. Knead the rest to a smooth dough, wrap in foil and chill for 30 minutes. Meanwhile wash pumpkin, grate dry and cut in half. Scrape out pumpkin seeds with a tablespoon.
- 2
Cut pumpkin flesh into large pieces. Stir pudding powder, 50 g sugar and 100 ml apple juice until smooth. Boil up 300 ml apple juice. Add pumpkin and simmer for 3-4 minutes. Remove from heat, stir in the pudding powder and bring to the boil. Let simmer for 1 minute. Fold in grated coconut and put aside for a short time. Roll out dough round (32 cm Ø). Line a greased tart tin (26 cm Ø), dusted with flour, with lift-off base. Pour in pumpkin compote and spread the cold crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
- 3
Let simmer for 1 minute. Fold in grated coconut and put aside for a short time. Roll out dough round (32 cm Ø). Line a greased tart tin (26 cm Ø), dusted with flour, with lift-off base. Pour in pumpkin compote and spread the cold crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove and let cool on a cake rack. Decorate with roasted coconut chips if desired
- 4
10 minutes waiting time
Nutrition Facts
190 kcal
25 g
8 g
3 g
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