Tart "Pumpkin-coconut"

Tart "Pumpkin-coconut"
  • Serves 1
  • 3 hours
  • Easy


Pâte Sucrée:
  • 133 gram(s) Butter
  • 73 gram(s) Sugar
  • 47 gram(s) Eggs
  • 11 gram(s) Egg yolks
  • 220 gram(s) Flour
  • 36 gram(s) Corn starch
Pumpkin-coconut jam:
  • 250 gram(s) Chopped pumpkin pulp
  • 125 gram(s) Sugar
  • 1 stick(s) Cinnamon
  • 1 clove(s) Cloves
  • 25 gram(s) Coconut flakes
Vanilla mousse:
  • 360 gram(s) Milk
  • 40 gram(s) Butter
  • 2 Vanilla pods
  • 20 gram(s) Sugar
  • 61 gram(s) Egg yolks
  • 30 gram(s) Corn starch
  • 6 gram(s) Gelatin
  • 110 gram(s) Cream
Red glaze:
  • 6 gram(s) Gelatin
  • 75 gram(s) Sugar
  • 35 gram(s) Water
  • 75 gram(s) Glucose syrup
  • 75 gram(s) White chocolate
  • 50 gram(s) Condensed milk
  • 2 drop(s) Red foodcoloring


Pâte Sucrée:
  1. In food processor mix all ingredients until they will combine.
  2. Roll out the dough and cut into square. Chill in a refrigerator for 60 minutes.
  3. Preheat the oven for 160 C. Then put the dough in a metal form and bake for 15 minutes until become golden.
Pumpkin-coconut jam:
  1. In a saucepan mix the chopped pieces of pumpkin, sugar, cinnamon and cloves.
  2. On low heat simmer everything until the pumpkin will produce the juice and sugar dissolves. Stirring constantly.
  3. Then simmer, stirring as well, for about 35-40 minutes until the pumpkin is mushy and the sauce has thickened slightly.
  4. Add the coconut and keep on the heat for another 10 minutes. Allow to cool and place in the baked base. Take in the refrigerator.
Vanilla mousse:
  1. Soak gelatin in cold water and allow it to swell.
  2. In a saucepan heat the milk, butter and vanilla pods.
  3. Pour the milk in sugar with the egg yolks and cornstarch. Make the custard. Remove from heat, add the gelatin swollen. Let to cool.
  4. Mix with the whipped cream and put in a square of 16 cm diameter. Then freeze.
Red glaze:
  1. Soak gelatin in cold water and allow it to swell.
  2. Melt the chocolate in a microwave.
  3. In a soucepan combine water, glucose syrup and sugar. Bring to boil, add the gelatin and pour on a melted chocolate.
  4. Add a condensed milk and a foodcoloring. Mix with blender until incorporate all ingrediens.
  5. –°ooled to 30 degrees and coverd frozen mousse.
  6. Put the mousse on the baked square and decorate the dessert as you like.

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