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countertop: Put the egg and powdered sugar in the bowl of the food processor, turn it on at medium speed and when it has started to acquire a whitish color and a more airy texture, add the butter gradually. Sift the flour and mix it with the salt. Gradually incorporate the flour and salt over the composition in the bowl of the food processor. Mix the ingredients until you get a well-kneaded dough. Wrap it in plastic wrap and refrigerate for approx. 20-30 minutes to prepare the pumpkin.
Filling: Put the pumpkin in a tray with baking paper; sprinkle it with olive oil and put it in the preheated oven at 190 degrees C; Try it with a fork and when it is baked, blend it and let it cool;
Take the dough out of the fridge. Put the flour on the work surface and spread the dough with a rolling pin; Wallpaper a tart form with a detachable bottom with butter and flour; Place the countertop over the form and gently pass the twister over it; Spread it evenly in the tray and put a piece of baking paper over it. To prevent overgrowth of the countertop, add rice, beans or lentils in the shape of a tart. Put the dough in the preheated oven at 180 degrees for 5-7 min. Remove the worktop and let it cool;
Beat the two eggs with the sugar and when it has dissolved, add the vanilla essence and sour cream; Separately mix the blended pumpkin with the grated orange peel, ground cinnamon, starch and salt; Using a spoon, incorporate the composition of egg, sugar, essence and sour cream over the pumpkin.
Pour the composition into the tart dough; Lower the oven temperature to 160 degrees and leave the tart there for about 25 minutes, meanwhile grab the meringue;
Meringue: Beat the egg whites with lemon juice and salt using a mixer; When the meringue has begun to thicken, gradually add the sugar, continuing to stir; The meringue is ready when it is shiny, and you can hold the bowl upside down without it falling out of it; Using a silicone spatula, spread the meringue over the tart and create motions;
Increase the oven temperature to 180 degrees C and insert the tart inside again until the meringue is browned; take it out of the oven and let it cool on a shredder; Once cooled, refrigerate for 3 hours before cutting.