Pumpkin Mini Tarts

Name: Pumpkin Mini Tarts
Ingredients: 1 2/3 cups wheat flour; 1 2/3 cups whole wheat flour; 7 tablespoons butter sliced, cold; 1 egg whipped; 1/2 cup cold water; 1 pinch salt; 4 1/16 cups pumpkin peeled and deseeded, cubed; 2 cloves garlic minced; 1/2 lemon juice only; 1 tea spoon of white pepper; 1 tea spoon of curry; 2 eggs whipped; 1/2 cup cream; 1 cup feta cheese; 1 oil table spoon of

15 ingredients

10 steps

Ingredients

1 2/3 cups wheat flour
1 2/3 cups whole wheat flour
7 tablespoons butter sliced, cold
1 egg whipped
1/2 cup cold water
1 pinch salt
4 1/16 cups pumpkin peeled and deseeded, cubed
2 cloves garlic minced
1/2 lemon juice only
1 tea spoon of white pepper
1 tea spoon of curry
2 eggs whipped
1/2 cup cream
1 cup feta cheese
1 oil table spoon of

Directions

1

1. Mix two kinds of flour together, combine with butter slices, add salt, egg and water, knead. Try to do it swiftly, because shortcrust pastry may go bad if you knead it too long with warm hands.
2

2. Place ready dough in fridge for about 1 hour.
3

3. Heat oil in the pan, add garlic, fry 1 min add pumpkin, simmer 20 min.
4

4. Cool down and blend.
5

5. Add lemon juice, eggs, cream, white pepper and curry, mix well.
6

6. Take the dough from the fridge. Roll out and cut out circles, arrange them in mini tarts baking trays.
7

7. Bake 7 min in 180 C degrees in preheated oven.
8

8. Then take out and fill with pumpkin filling, sprinkle with feta cheese.
9

9. Return mini tarts into oven and continue baking about 20 min.
10

10. Serve warm (recommended, but cold are also good).