Sugar-free Pumpkin Tart
110 min
Under an hour
Sezamo
O tartă delicioasă și sănătoasă cu dovleac, fără zahăr adăugat, perfectă pentru iubitorii de deserturi echilibrate. Această rețetă combină aroma bogată a dovleacului Hokkaido cu o crustă crocantă din unt de arahide și fulgi de ovăz, fiind îndulcită natural cu sirop de cicoare. Un desert cremos, plin de proteine și fibre, ideal pentru orice moment al zilei.
Ingredients
Preparation method
Preparing the crust
Start by preparing the dough. Mix the oat flakes, flour, peanut butter, 25 g of agave syrup, and a pinch of salt. Gradually add the milk until you get an ideal consistency – the dough should resemble puff pastry. Knead the dough with your hands and leave it in the refrigerator for at least 30 minutes.
Preparing the pumpkin and the filling
Meanwhile, bake the pumpkin. Cut it into slices about 1 cm thick, place them on baking paper, and bake them at 180 °C for 20 minutes.
After baking, let the pumpkin cool, then peel it. While it cools, prepare the filling. Mix the cottage cheese, eggs, the remaining 70 g of agave syrup, cinnamon, peeled and grated ginger, and nutmeg. Blend everything with an immersion blender. Add the baked and peeled pumpkin and blend again until smooth.
Chef's tip
If the tart doesn't seem sweet enough, you can dust it with a teaspoon of powdered sugar – it's only 3 grams, an almost negligible amount.
Nutritional values
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25 min
Under an hour
