Tart with pumpkin

Cooking times do not include freezing and baking times.

Ingredients

• Dough:
• 175 g wheat flour
• Baking powder on the tip of a knife
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 150 g sour cream
• 75 g butter
• Filling:
• 500 g peeled pumpkin
• 1 papaya
• 50 g pine nut kernels
• 75 g shelled pumpkin seeds
• Fill:
• 200 ml cream 33-35%
• 3 eggs
• 3 tsp potato starch
• Salt, ground black pepper, ground nutmeg - to taste

Directions

1. To prepare the dough, mix flour with baking powder and sift into a mixing bowl.
2. Add salt, black pepper, sour cream, butter.
3. Mix all ingredients with a hand mixer with hook attachments at minimum speed. I used a planetary mixer, no manual, 30 seconds.
4. Then mix thoroughly at maximum speed. Mixed at medium speed, 3 minutes.
5. From the resulting mass, knead a homogeneous elastic dough on a floured work surface of the table. I hardly had to knead with my hands, the mixer did all the work. The dough will be sticky.
6. Wrap the dough in cling film and refrigerate for 1 hour.
7. Take the dough out of the refrigerator. Roll out the dough into a round disc with a diameter of approximately 32 cm, put in a baking dish, with a diameter of 30 cm, a height of 3 to 5 cm. Lightly press the edges of the rolled disc to the mold.
8. Pierce the dough at the bottom of the mold many times with a fork.
9. Place the form in a preheated oven to 200 degrees (upper and lower heat) and bake the cake until half cooked for 15-20 minutes.
10. Remove the form from the oven, allow the cake in the form to cool.
11. Cut the pumpkin into cubes.
12. Papaya, if using fresh: cut in half, remove pits, scoop out pulp. Cut the pulp into small cubes.
13. Mix pumpkin, papaya, pumpkin seeds and pine nut kernels. Put everything on the cake in the form.
14. To prepare the filling, mix the cream, eggs, starch, salt, pepper, nutmeg thoroughly.
15. Pour the filling over the pumpkin and papaya mixture.
16. Place the mold again in an oven preheated to 200 degrees (top and bottom heat) and bake until done, about 45-50 minutes.
17. Remove the form from the oven, let the tart cool slightly in the form.
18. Slightly warm tart to serve. Bon appetit!