Pumpkin – bacon

Pumpkin – bacon

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Salted hazelnut pastry

Colour topping

Quantity Ingredient
500g butternut pumpkin
20g butter
10g parmesan
1 tablespoon cream
1 egg
1 tablespoon flour
1 teaspoon sugar
salt and ground black pepper

White topping

Quantity Ingredient
70g bacon
150ml cream

Method

  1. To make prepare the white topping, cook the bacon in a frying pan over medium–high heat then drain on paper towel. Place the bacon with the cream in a saucepan and heat for 5 minutes on low. Set aside to cool completely, then refrigerate for two hours.
  2. To make the base, follow the recipe for salted hazelnut pastry.
  3. To make the colour topping, chop the pumkin into chunks and boil in lightly salted water for about 15 minutes, or until tender. Drain and then mash the pumpkin using a potato masher. Press the pumpkin mash through a fine-mesh sieve to make it smooth. Stir in the butter, parmesan, cream, egg, flour, sugar, and salt and pepper. Pour the pumpkin mixture onto the pastry base and then bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes.
  4. Meanwhile, strain the bacon cream and discard the bacon. Beat the cream using an electric mixer until firm peaks form. Spread the cream over the lower part of the pumpkin tart and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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