Pumpkin Tart with Ginger

Name: Pumpkin Tart with Ginger
Yield: 10
Ingredients: Filling; 500g green pumpkin; 160g grated carrot; 50g finely chopped ginger; Juice of 1 tangerine; Dough; 160g unsalted butter at room temperature; 75g grated carrot; 1 pinch of salt; 250g all-purpose flour; 35ml ice-cold water; Syrup; 500g grated carrot; 200ml water

1
Filling
2
500g green pumpkin
3
160g grated carrot
4
50g finely chopped ginger
5
Juice of 1 tangerine
6
Dough
7
160g unsalted butter at room temperature
8
75g grated carrot
9
1 pinch of salt
10
250g all-purpose flour
11
35ml ice-cold water
12
Syrup
13
500g grated carrot
14
200ml water

Ingredients

1
Filling
2
500g green pumpkin
3
160g grated carrot
4
50g finely chopped ginger
5
Juice of 1 tangerine
6
Dough
7
160g unsalted butter at room temperature
8
75g grated carrot
9
1 pinch of salt
10
250g all-purpose flour
11
35ml ice-cold water
12
Syrup
13
500g grated carrot
14
200ml water

Directions

1
Filling: peel and chop the pumpkin into cubes and place in a bowl with the carrot, ginger, and tangerine
2
Let it marinate for 2 hours
3
Dough: mix together the butter, carrot, and salt
4
Add the flour and finally the ice-cold water, stirring gradually (1)
5
Form a ball, wrap in plastic film, and reserve
6
Tart: to avoid mistakes, divide the dough into portions of 50g each (2), shape into circles (3) and place 50g of filling, which should also be weighed
7
Close the tart shell (4) and bake in an oven at 180°C for 15 minutes
8
Syrup: place water and carrot in a saucepan and bring to a boil
9
Let it simmer until it forms a caramel-colored syrup (5)
10
Serve the warm tart over the lukewarm syrup.