Juicy pumpkin tart with aspermils turmeric
- Vegan - Gluten Free - Lactose Free
Preparation time: 60 minutes - Difficulty: easy
- 2 eggs
- 1 pinch of salt
- 100 g sugar
- 250 g cooled pumpkinism
- 200 g low-fat quark
- 4 tbsp cooking oil
- 1/2 tsp freshly grated ginger
- 1 tsp turmeric
- 500 g spelt flour type 630
- 1.5 sachets baking powder
- 2 tbsp pumpkin seeds
First wash the Hokkaido pumpkin, cut with peel into finger-thick cubes and cook with a little water for about 10 to 15 minutes until soft.
Then mash it with a fork and let it cool down.
In the meantime, prepare the dough:
Beat eggs, sugar, salt with a hand mixer until foamy and mix in pumpkinism, low-fat curd, oil, ginger and turmeric.
Mix spelt flour and baking powder and gradually continue to stir or knead until a homogeneous dough is formed
Line a loaf pan with baking paper, put 1 tbsp pumpkin seeds in the pan, spread the batter on top and sprinkle the 2nd tbsp pumpkin seeds on top.
Preheat oven to 175° convection.
Place a shallow dish with water on the bottom and bake bread on the middle shelf for about 40 to 50 minutes.