Pumpkin Tart

Name: Pumpkin Tart
Yield: 12
Ingredients: 200 g of ladyfinger crumbs; 100 g of softened butter at room temperature; 2 cups of pumpkin puree; 1 can of condensed milk, low-fat; 2 tablespoons of lemon juice; 1 tablespoon of unflavored gelatin dissolved in water; 3 tablespoons of water

1
200 g of ladyfinger crumbs
2
100 g of softened butter at room temperature
3
2 cups of pumpkin puree
4
1 can of condensed milk, low-fat
5
2 tablespoons of lemon juice
6
1 tablespoon of unflavored gelatin dissolved in water
7
3 tablespoons of water

Ingredients

1
200 g of ladyfinger crumbs
2
100 g of softened butter at room temperature
3
2 cups of pumpkin puree
4
1 can of condensed milk, low-fat
5
2 tablespoons of lemon juice
6
1 tablespoon of unflavored gelatin dissolved in water
7
3 tablespoons of water

Directions

1
Crush the ladyfingers and mix with the softened butter to obtain a fine crumb mixture
2
Line the bottom of the tart pan
3
Blend in a blender or food processor the pumpkin, condensed milk, and lemon juice
4
Hydrate the gelatin in warm water and dissolve in a double boiler
5
Add to the mixture and blend for another moment
6
Place the cream over the base of the tart and refrigerate for six hours
7
Serve chilled.