Autumn Pumpkin Pie
8 servings
90 minutes
Recipe by Pastry Chef Andy Warbush of Grand Resort Bad Ragaz.
1
Bake the butternut squash in the oven at 180 degrees until fully soft.
- Butternut squash: 400 g
2
Remove seeds and skin from the prepared pumpkin, blend it, add salt, mix, and strain the resulting puree through a sieve.
- Salt: pinch
3
Line the tartlet molds with shortcrust pastry. Bake the tartlets at 200 degrees for 15 minutes, cool them down, and brush with melted white chocolate.
- Shortcrust pastry: 200 g
- White chocolate: 60 g
4
Heat the milk while constantly stirring, add condensed milk and egg yolks (the yolk of one egg weighs about 17 g), and mix. Heat the resulting mixture over low heat for 7 minutes while stirring constantly (the cream should not boil).
- Milk: 80 ml
- Condensed milk: 75 g
- Egg yolk: 30 g
5
Dissolve the pre-soaked gelatin in the resulting cream.
- Leaf (sheet) gelatine: 3 pieces
6
Add pumpkin puree to the cream and blend until smooth. Cool the resulting mixture.
- Butternut squash: 400 g
7
Combine egg whites (the white of one egg weighs about 34 g) with sugar. Heat them in a water bath to about 45 degrees, stirring constantly.
- Egg white: 70 g
- Sugar: 40 g
8
Then beat the egg whites with a blender until creamy.
9
Add the whipped egg whites to the pumpkin mixture. Pour into the prepared tart pan and chill in the refrigerator.
10
Before serving the tart, it can be decorated with meringue topping or cinnamon cream.
