Almond and pumpkin tart


Ok..this would have to be one of the nicest and easiest pumpkin desserts I have ever tried. It not only includes some gogeous almond but also the grated rind of lemon and oranges. Oh. My. Gosh.

I found this recipe on a calender. Yep. A calender. a few years ago, my mom gave me a 12 month calender with a collection of recipes for each month. This recipe was included in November.



I had my initial doubts but I figured it was worth a go. The result was just wonderful. Serve this cold with tea or coffee!

Preheat oven to 180

1 kilo of pumpkin, peeled and chopped in small chunks

125 g cornflour

125 g sugar

125 g ground or finely chopped almonds (I used finely chopped)

4 eggs, separated

Grated zest of one lemon and one orange

1 tablespoon of rum,  cinnamon or ginger. I used rum

Cake baking mold with removeable ring. Those are the easiest to work with!  buttered or oiled and sprinkled with flour.

Boil the pumpkin until soft. Place in a food processor or use a hand blnder to make it into a puree. Return it to the pot and mix it for a few minutes on low heat. Add the egg yokes  and all the rest of the ingredients  one by one except the egg whites. Stit until well incorporated. Now beat the egg whites so that they are light and fluffy. Gradually fold the egg whites into the pumpkin mixture. Pour into the mold and bake for 40 to 50 minutes. Let cool down and sprinkle with powdwered sugar.



Just out of the oven. Better served cold.


Just divine.

Enjoy! xxxx Natascha









11 thoughts on “Almond and pumpkin tart

Comments are closed.