Pumpkin Tart

Instructions

1. Prepare the Pumpkin: Cut the pumpkin into pieces, remove its seeds, and place in a baking pan. Add a little tap water, wrap with aluminum foil, and bake for an hour at 160°C.
2. Make the Tart Dough: In a bowl, combine butter, flour, icing sugar, and a pinch of salt. Rub with your hands until it has the texture of wet sand. Add the egg and water, mix, and shape the dough. Transfer to a mold with a removable base, press with fingers to spread well making a border. Pierce the dough with a fork, spread cling film, put weight, and bake for 45 minutes at 160°C.
3. Prepare the Filling: Remove the pumpkin from the oven, and press well with your hands to remove the water. Transfer the pumpkin to the food processor and beat until mashed. Add the yolk, eggs, ginger, cinnamon, cloves, vanillin, sweetened milk, orange food coloring, and salt. Beat until smooth.
4. Assemble and Bake the Tart: Brush the entire surface of the tart with egg white and bake for another few minutes. Add the filling to the base of the tart, transfer it to the oven, and bake at 150°C for 50 to 60 minutes. Let it cool.
5. Serve: Spread whipped cream over the entire surface of the tart, sprinkle with cinnamon, cut into pieces, and serve with mint leaves.