Pumpkin Tart From Wholemeal Shortcrust Pastry with Pumpkin Seed Oil Cream

For the pumpkin tart from wholemeal shortcrust pastry with pumpkin seed oil cream, first finely “grind” raw cane sugar and pulp of vanilla bean in a blender or mortar. In a bowl, mix whole spelt flour, sugar, salt and cornstarch, make a pit in the center with a wooden spoon and add egg and lemon zest. Add the butter cubes and knead quickly by hand until smooth (dough should not be too warm). Wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Quarter the pumpkin, remove the seeds and slice/slice into thin oblong slices.

In a pot of water, bring the remaining ingredients to a boil. Season to taste. Add the sliced pumpkin to the warm stock, set aside to chill.

Roll out the dough thinly and place it in a greased tart pan, cut off the overhanging edge. Place the pumpkin slices in it and sprinkle with brown sugar. Bake in the preheated oven on the lowest rack at 170 ° C for 45 minutes.

Whip the cream with pumpkin seed oil and serve pumpkin tart made of wholemeal shortcrust pastry with pumpkin seed oil cream.

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