1 cup all-purpose flour, sifted
1/4 cup granulated sugar
6 tablespoons unsalted butter or margarine, melted
1 egg
1 package of strawberry gelatin
1 1/2 cups hot water
1 can (14 oz) of pumpkin puree, drained and chopped
1 cup all-purpose flour, sifted
1/4 cup granulated sugar
6 tablespoons unsalted butter or margarine, melted
1 egg
1 package of strawberry gelatin
1 1/2 cups hot water
1 can (14 oz) of pumpkin puree, drained and chopped
Sift the flour and sugar into a medium bowl; add the melted butter or margarine to small pieces and mix until a granular consistency is achieved
Mix in the egg well with a fork until the mixture detaches from the sides of the bowl
Place the mixture at the bottom and up 3 cm from the sides of an unmolded cake pan, 20 cm in diameter
Bake in a moderate oven for 20 minutes or until golden brown
Let it cool completely
Dissolve the gelatin in hot water in a medium bowl
Reserve 1/2 cup of the gelatin mixture; set aside
Mix in the ice cream, 1 tablespoon at a time, into the gelatin mixture, stirring well (the mixture thickens)
Pour over the cooled tart and refrigerate for 45 minutes or until firm
Refrigerate the reserved 1/2 cup of gelatin mixture until slightly firmer (about 5 minutes)
Arrange the chopped pumpkin in a decorative pattern on top of the gelatin and ice cream mixture
Place the reserved gelatin mixture over and around the pumpkin
Refrigerate until firm
When serving, carefully remove the tart from the cake pan with a knife and transfer to a serving plate
Cut into thin slices with an sharp knife.
