Pumpkin Tart with Sweet and Sour Pumpkin and Pumpkin Seed Oil Cream

For the pumpkin tart with sweet and sour pumpkin and pumpkin seed oil cream, first prepare the shortcrust pastry. For the shortcrust pastry, knead the flour with the butter, egg and sugar until a smooth dough is formed, wrap in kitchen foil and chill for about 60 minutes.

Meanwhile, boil the pumpkin flesh in sugared water until soft, drain and puree the pumpkin flesh with the remaining ingredients.

Roll out the shortcrust pastry on a floured work surface and use it to line a tart pan lined with baking paper. Pour the pumpkin mixture into the tart pan and bake in a preheated oven at 160 °C for about 60 minutes. Then let cool slightly and portion into small pieces.

For the sweet and sour pickled pumpkin, bring sugar, vinegar and water to the boil and cook the pumpkin until soft.

Shortly before serving, whip the whipped cream with the pumpkin seed oil until stiff.

Arrange the tart on a plate, place the pumpkin cubes next to it and garnish with the pumpkin seed oil cream.

Serve the pumpkin tart with sweet and sour pumpkin and pumpkin seed oil cream.

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