Pumpkin is often considered only for savoury dishes. But its a refreshing flavour to go with sweets. Do give it a try.
Recipe Tags
Medium
Fusion
Whisking
Baking
Microwaving
Chilling
Sauteeing
Dessert
Ingredients Serving: 6
100 gms Pumpkin , grated
3 tbsp ghee
1 pinch of Cardamom powder
50 gms Condensed milk
2-3 tbsp water
200 gms chocolate ( a mix of dark and milk )
50 gms cream
1 tbsp Butter
25 gm almond meal
125 gm Flour
50 gm Icing sugar
75 gm Butter, cold
1 gm Salt
1/2 egg ( approx 25 gms)
Pistachio crumb to garnish
Instructions
In a pan, put in the pure ghee. Once warm, add in the grated pumpkin. Stir it for a bit. The color of ghee will turn yellow-orange.
Add in the cardamom powder and the condensed milk.
Sprinkle some water and let it cook on simmer until done.
This halwa does not require hours of cooking. Pumpkin cooks in a jiffy.
In a microwave safe bow, add in the cream and butter.
Heat it for 30 secs. Heat it until hot.
Put in the chopped chocolate. Stir it well with a spatula.
If not smooth, heat it again for 20 seconds.
Once smooth, put it to chill.
Mix the flour with almond meal and salt. Mix in the butter with a hand blender, until mixed well.
Mix in the egg. Don’t overmix. Put this into a cling film and refrigerate for atleast 4 hrs or overnight.
Preheat the oven at 180 degree celcius.
Roll out the dough between two baking paper sheets. Roll out not too thin not too thick.
Carefully lift it and place it on the greased tart tin. Press it . cover entirely , removing the excess.
Prick twice or thrice with a fork.
Place a piece of baking paper over it. Put some lentil / grain to cover it.
Blind bake for 20-22 mins or until done.
Let it cool.
Spread some ganache over the tart base so as to fill it half.
Now spoon in the pumpkin halwa to fill the tart.
Let it chill thoroughly.
Drizzle some ganache if u wish or simply garnish with some pistachio crumbs.
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In a pan, put in the pure ghee. Once warm, add in the grated pumpkin. Stir it for a bit. The color of ghee will turn yellow-orange.
Add in the cardamom powder and the condensed milk.
Sprinkle some water and let it cook on simmer until done.
This halwa does not require hours of cooking. Pumpkin cooks in a jiffy.
In a microwave safe bow, add in the cream and butter.
Heat it for 30 secs. Heat it until hot.
Put in the chopped chocolate. Stir it well with a spatula.
If not smooth, heat it again for 20 seconds.
Once smooth, put it to chill.
Mix the flour with almond meal and salt. Mix in the butter with a hand blender, until mixed well.
Mix in the egg. Don’t overmix. Put this into a cling film and refrigerate for atleast 4 hrs or overnight.
Preheat the oven at 180 degree celcius.
Roll out the dough between two baking paper sheets. Roll out not too thin not too thick.
Carefully lift it and place it on the greased tart tin. Press it . cover entirely , removing the excess.
Prick twice or thrice with a fork.
Place a piece of baking paper over it. Put some lentil / grain to cover it.
Blind bake for 20-22 mins or until done.
Let it cool.
Spread some ganache over the tart base so as to fill it half.
Now spoon in the pumpkin halwa to fill the tart.
Let it chill thoroughly.
Drizzle some ganache if u wish or simply garnish with some pistachio crumbs.
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