How to make
Put the peeled and cleaned of seeds pumpkin to boil until it softens. Strain it from the water and save 250 ml of it.
While the pumpkin is warm, add sugar (125 g for unobtrusively sweet cream) and blend the combination into a smooth puree. The sugar will melt quickly and liquefy it slightly.
Start making the pumpkin tart base. Sift the flour into a bowl, mix it with the powder and vanilla sugar and cut the butter (cold) into pieces. Rub the mixture with your fingers until crumbs form and then beat the egg.
Knead a soft buttery dough and spread it evenly with your fingers in a standard tart form - 11″ (28 cm) in diameter, low curly walls and if possible with a removale bottom. Make sure the dough sticks evenly everywhere, including on the edges and walls.
Put it in the freezer for 15 minutes and turn on the oven to preheat to 360°F (180 degrees). Before you bake the base, pierce it with a fork everywhere, put a layer of baking paper on it and beans for weight - the goal is that it doesn't rise.
Bake it for about 15 minutes or until it aquires a golden brown color.
Prepare the pumpkin cream by heating the milk along with the vanilla sugar without boiling it. Keep the temperature low to moderate and mix it with the pumpkin puree and vanilla sugar.
Dissolve the flour and starch in the cooled pumpkin water from the boiling process. Beat well with a wire whisk so that there are no lumps and pour it over the hot milk on the stove, to which you have added the pumpkin puree as well.
Stir the cream at all time until it thickens - about 10 minutes. Add the butter and continue stirring until it melts.
Pour the pumpkin cream over the tart base and allow it to cool and set. Store it in the refrigerator, by covering the form and before serving it, decorate the tart according to your taste and imagination.
Enjoy!
