Pumpkin Tart with Cinnamon, Ginger and Nutmeg

The Pumpkin Tart with Cinnamon, Ginger and Nutmeg is a dessert proposal with the flavor, colors and aromas of Autumn; the month that accompanies us from warm and sun-kissed days to cold winter days. And the classic flavors of this season return to our tables, pumpkin, mushrooms, chestnuts. So here is a proposal with one of the most loved and appreciated vegetables of the season; The perfect pumpkin for desserts and savory dishes, always good that everyone likes. Today's recipe sees a crumbly shortcrust pastry base that welcomes a soft pumpkin cream with many spices that give a unique flavor. Now let's see what we need to make our Pumpkin Tart with Cinnamon, Ginger and Nutmeg. Ingredients for the shortcrust pastry 350 grams of white flour 100 grams of butter 2 eggs 100 grams of granulated sugar 1/2 sachet of baking powder of 16 grams 1 orange grated peel a pinch of salt Ingredients for the pumpkin filling 400 grams of pumpkin 80 grams of granulated sugar 100 ml cream 2 eggs 1 pinch of ground cinnamon 1 grated nutmeg and ginger Recipe Let's prepare the crowd: put the 350 grams of flour with the 100 grams of butter in the planetary mixer. Start kneading and add the 2 eggs, 100 grams of granulated sugar, a pinch of salt, the grated orange peel and half a sachet of yeast. We work to obtain a smooth and compact dough. Wrap it in plastic wrap and refrigerate for 30 minutes. Prepare the filling and peel the pumpkin, remove the seeds and bake for 30 minutes. Once cooked, puree it with a mixer, add the 2 eggs, 80 grams granulated sugar and 100 ml of cream for desserts. Perfume with cinnamon, ginger and nutmeg. Take the pastry, roll it out with a rolling pin and put it in a tart mold with parchment paper; With the leftover shortcrust pastry, make leaf-shaped biscuits. Prick the base with the tines of a fork, place a sheet of parchment paper and dried beans on the surface. Bake at 180 C degrees for 12 minutes. After the indicated time, remove from the oven, put the filling and bake again for 1 hour at 160 degrees. Once cooked and cold, decorate it with the leaf-shaped biscuits and serve it. Our Pumpkin Tart with Cinnamon, Ginger and Nutmeg is ready to be served.