Pumpkin tart with sea buckthorn by Winterspring
Winterspring is well-received in Denmark due to its high-quality ice creams and sorbets, use of typical Danish ingredients, and exceptional Nordic design. Vegetables and wild herbs are recurring elements in their desserts, which stand out because of their colorful presentation without artifices and ingenious sweet-savory harmony.
Below are the step-by-step details of one of the creations we shared in so good 20: the pumpkin tart with sea buckthorn, perfectly balanced and not too sweet, with a caramel base which gives it a consistent flavor. Perfect for autumn.
Shortcrust
- 40 g sugar
- 125 g salted butter
- 1 u egg
- 250 g flour
- 40 g water
- 3 g salt
Combine the sugar and butter, add the egg and sift flour into the mix. Add the water and salt. Bake in tart rings.
Pumpkin seed caramel
- 200 g sugar
- 120 g water
- 100 g salted butter
- 80 g double cream
- 5 g salt
- 150 g roasted pumpkin seed paste
Cook the sugar and water to 185ºC, add the rest of ingredients.
Sea buckthorn syrup
- 225 g sea buckthorn
- 75 g sugar
- 175 g water
- 1 g salt
Boil everything, blend with a hand blender, and sift.
Butternut squash purée
- 2 butternut squash
- sea buckthorn syrup
Half the butternut squash, bake with the cutting side down. Bake for 45 minutes, 160º. Blend with sea buckthorn syrup.
Pickled butternut squash
- 4 slices butternut squash
- 20 g sea buckthorn syrup
Cut thin slices of butternut squash with a mandolin. Vacuum in the syrup. Punch out.
Montage
Place the pumpkin seed caramel in a tart shell, then the butternut squash purée and finally the pickled butternut squash. Brush with sea buckthorn syrup.
