Pumpkin tart with a warm heart
If you love tarts with a soft heart... get ready to fall in love with this autumn version! This pumpkin tart with a warm heart is a small treasure chest of sweetness, with a creamy and irresistible heart.
They are prepared with very few ingredients (with the added trick of using raw pumpkin!) and the molten heart is guaranteed if you bake them for the right amount of time (already tested several times, trust me!). This time I only used a little vanilla as a flavor, but you can get creative and also use cinnamon, ginger or a mix of autumn spices. Perfect to enjoy warm, with a sprinkle of powdered sugar, perhaps with a steaming cup of tea next to it.
Instructions
- 1
First, cut the pumpkin into small cubes, then blend it until you obtain a smooth cream.
- 2
Separately, melt the butter and chocolate in pieces, in the microwave or in a water bath.
- 3
Combine them and mix well, then add the egg, sugar and vanilla.
- 4
Finally, also add the sifted flour and pumpkin cream.
- 5
Distribute the mixture into the muffin tins after having greased and floured them well, reaching up to about 1 cm from the edge. Bake for 12 minutes in a static oven preheated to 180°C, then take out of the oven and turn upside down on a plate, then remove the muffin tin.
- 6
The pumpkin tart with a warm heart is ready, all that remains is to decorate it with a little powdered sugar and enjoy it.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Enjoy your meal, and may the warmth of the pumpkin and the delicacy of the white chocolate accompany you in every bite - remember, perfection comes from respecting every ingredient and having the patience to make them dance together.
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