Pumpkin Tart with Caramel Sauce

Place the cake on a baking tray, press the edge with a fork and leave to cool for about fifteen minutes. Prick the bottom tightly, place parchment paper on top, weigh down with a baking tray of approx.

26 cm ø.

Blind baking: ten minutes in the lower half of the oven heated to 200 degrees, remove the smaller baking tray and the parchment paper, continue baking for about ten minutes, remove.

Filling: Bring sugar and water (1) to a boil in a wide frying pan without stirring. Reduce temperature, simmer over low heat, swirling skillet back and forth occasionally, until a light brown caramel forms. Pull skillet from heat, add water (2). Add pumpkin, vanilla seeds and salt, simmer at low temperature for about ten minutes until just soft.

Pour off the caramel sauce into a small baking dish, finely grind 1 tablespoon of it together with the pumpkin pieces, cool the rest of the sauce, put it in a cool place with the lid closed.

Stir well cream and all remaining ingredients, pour into the pumpkin sauce, mix. Spread the mixture evenly on the pre-baked pastry case.

Finish baking: about forty-five minutes in the lower half of the oven heated to 110 degrees Celsius. Then cool for about thirty minutes in the oven, which is turned off and slightly open.

Take out, remove from the baking tray, cool on a rack.

Serve: Arrange pumpkin tart on plates, add caramel sauce to table.

Have fun

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