Oatmeal tartlets with pumpkin
6 servings
60 minutes
Oatmeal tartlets with pumpkin are a blend of traditional Russian flavors and modern culinary trends. This dessert incorporates the warming spices of cinnamon, cardamom, and ginger, the sweetness of honey, and the tenderness of mascarpone. The base is a crispy tartlet made from oatmeal flakes that adds textural elegance to the dish. The cream made from baked pumpkin offers a light sweetness with nutty notes, while mascarpone makes it airy and velvety. This dessert is perfect for cozy home evenings; it can be served on a festive table or used as a healthy snack. Historically, pumpkin has been widely used in Russian cuisine, and oatmeal flakes are an integral part of healthy eating. This recipe combines tradition and modernity to create harmonious flavor and visual appeal.
1
Bake the pumpkin in foil until soft (about half an hour, depending on the pumpkin).
- Pumpkin pulp: 300 g
2
While the pumpkin is baking, mix the long-cooking oats with an egg, 2 tablespoons of honey, and 1/2 teaspoon of cardamom, and let it sit for 10 minutes.
- Oat flakes: 115 g
- Chicken egg: 1 piece
- Honey: 3 tablespoons
- Ground cardamom: 1 teaspoon
3
In silicone muffin molds, shape tartlets by placing and pressing the mixture with a spoon.
4
Place the tartlets with pumpkin in a preheated oven at 180 degrees and bake for 15 minutes until golden brown.
5
Cool the cooked pumpkin slightly, blend it with 1 tablespoon of honey and the remaining spices.
- Pumpkin pulp: 300 g
- Honey: 3 tablespoons
- Cinnamon: 2 teaspoons
- Ground ginger: 1 teaspoon
- Ground cardamom: 1 teaspoon
6
Add mascarpone, whip the mixture again, and distribute it into tartlets.
- Mascarpone cheese: 80 g
7
Return the tartlets to the preheated oven at 180 degrees for another 10-15 minutes.
8
Cool the ready tartlets in the molds to let the honey set, then carefully remove them.