For the crust: take 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of active dry yeast, 1/3 cup of butter or margarine, 1 egg, 2 tablespoons of milk, and 35 pumpkin seeds without pulp, cut into small pieces.
1/2 cup of all-purpose flour
1/3 cup of butter or margarine
1 egg
2 tablespoons of milk
For the filling: take 35 pumpkin seeds without pulp, cut into small pieces, 1/2 cup of all-purpose flour, the rind of 1 lime, and 1/4 cup of water.
1 and 1/2 cups of all-purpose flour
2 tablespoons of milk
For the crust: take 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of active dry yeast, 1/3 cup of butter or margarine, 1 egg, 2 tablespoons of milk, and 35 pumpkin seeds without pulp, cut into small pieces.
1/2 cup of all-purpose flour
1/3 cup of butter or margarine
1 egg
2 tablespoons of milk
For the filling: take 35 pumpkin seeds without pulp, cut into small pieces, 1/2 cup of all-purpose flour, the rind of 1 lime, and 1/4 cup of water.
1 and 1/2 cups of all-purpose flour
2 tablespoons of milk
To make the crust: mix together in a bowl the flour, yeast, and pumpkin seeds
Add the butter or margarine and, with the help of 2 forks, mix until it forms a dough
Add the egg and milk, and knead well until it becomes smooth dough
Bake the crust in a preheated oven at high heat (200°C) for about 20 minutes or until golden brown
Let it cool, fill, and decorate
To make the filling: put the pumpkin seeds, flour, lime rind, and water into a pan
Cook over low heat for about 15 minutes
Remove from heat and remove the lime rind
Add the cornstarch dissolved in the milk and cook until slightly thickened
Let it cool and fill the tart
To decorate: beat the whipped cream with flour until it reaches the right consistency
Place in a piping bag and decorate the tart as desired.
