Autumn Pumpkin Pie
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Recipe by Chef Baker Andy Smith from Grand Hotel.
Ingredients
- Nutmeg - 14.1 oz
- Shortcrust Cake Mix - 7.1 oz
- Milk - 2 fl oz
- White Chocolate - 2.1 oz
- Condensed Milk - 2.6 oz
- Whole egg - 1.1 oz
- Egg white - 2.5 oz
- Sugar - 1.4 oz
- Gelatin - 3 pieces
- Salt - a pinch
Step by Step guide
Step 1
Bake the butternut squash in the oven at 356°F until fully tender.
Step 2
Remove the seeds and skin from the cooked pumpkin, blend it in a blender, add salt, mix well, and strain the resulting puree through a sieve.
Step 3
Line the tartlet molds with shortcrust pastry. Bake the tartlets at 392°F for 15 minutes, allow to cool, and brush with melted white chocolate.
Step 4
Heat the milk while stirring constantly, then add the condensed milk and egg yolks (the yolk of one egg weighs about 17 g) and mix well. Warm the mixture over low heat, stirring constantly (the cream should not boil) for 7 minutes.
Step 5
Dissolve the pre-soaked gelatin in the resulting cream.
Step 6
Add the pumpkin puree to the cream and blend until smooth. Allow the mixture to cool.
Step 7
Combine the egg whites (the white of one egg weighs about 34 g) with the sugar. Heat them in a water bath to approximately 113°F, stirring constantly.
Step 8
Then, whip the egg whites with a blender until creamy.
Step 9
Fold the beaten egg whites into the pumpkin mixture. Pour it into the prepared tart pan and chill in the refrigerator.
Step 10
Before serving, the tart can be decorated with a topping of meringue or cinnamon cream.
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