Pumpkin Tart

Ingredients

• 150 g spelt whole‑grain flour
• 100 g butter
• 3 eggs
• 1 tsp salt
• 170 g coconut palm sugar
• 500 g muskmelon pumpkin
• 15 g cornstarch (1 tbsp)
• 40 g crème fraîche (2 tbsp)
• 1 tsp Cayenne pepper
• 0.5 organic lemon (juice and zest)
• 40 ml heavy cream (4 tbsp)

Instructions

1. 1.

   For the shortcrust dough, knead flour, butter, 1 egg, salt and 1 tbsp sugar; wrap in cling film and chill for 1 hour.

2. 2.

   Meanwhile, peel, seed and cube the pumpkin. Cook with 100 ml boiling water until tender in about 10 minutes. Drain, puree finely and let cool.

3. 3.

   Stir pumpkin purée with remaining sugar, cornstarch, crème fraîche, cayenne pepper, 2 tbsp lemon juice and zest. Whisk remaining eggs with cream, add to mixture and fold through.

4. 4.

   Roll out dough on a floured surface; line a springform pan lined with parchment paper, shaping a ~3 cm high rim. Spread filling over the base and smooth. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35–40 minutes.