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    Tuesday, August 04, 2015

    Pumpkin béchamel tart recipe


    ½ cup butter
    ¼ cup powdered sugar
    2 eggs
    ½ teaspoon vanilla
    1 cup flour
    2 tablespoon raspberry jam

    For the béchamel
    2 tablespoon butter
    2 tablespoon flour
    1 cup milk
    2 eggs
    2 cups mashed pumpkins
    2 tablespoon honey


    - Preheat the oven to 180 C.
    - Beat butter and sugar until creamy, then add the eggs and vanilla continue beating.
    - Gradually add flour, continue beating until soft dough.
    - Roll out the dough and line a tart tin.
    - Spread the jam over the tart to cover the entire bottom.
    For the béchamel
    - In a pan over a medium heat, melt butter then add flour and stir for 3 minutes.
    - Add milk, lower the heat simmer , stirring with a wire whisk until smooth and thickened
    - Remove from heat; whisk in eggs and pumpkin purée while stirring.
    - Stir the honey into the béchamel.
    - Fill the tart with béchamel and pumpkin filling.
    - Bake for 30 minutes or until doneness.

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    Item Reviewed: Pumpkin béchamel tart recipe Rating: 5 Reviewed By: Mrs. Chef
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