Tartlet with pumpkin cream, goat cheese & hazelnut

Name: Tartlet with pumpkin cream, goat cheese & hazelnut
Ingredients: 225 g All-purpose flour; 5 g Salt; 20 g Ice water; 50 ml Debic Culinary Original 20%; 500 g Butternut squash; 25 g Cornstarch; 1 Egg; 125 g Butter; 20 g Butter; Salt; 250 g Soft goat cheese; 5 g Honey; Salt and white pepper; 150 ml Debic Whipping Cream 40%; 80 g Hazelnuts; 30 g Pumpkin seeds; Shiso purple; Smoked paprika powder; Atsina cress

Cold tartlet with roasted pumpkin cream, goat cheese cream and hazelnut. Finished with pumpkin seeds, purple shiso and atsina cress.Recipe for 10 pieces.

Ingredients

225gAll-purpose flour

5gSalt

20gIce water

25gCornstarch

1Egg

125gButter

50mlDebic Culinary Original 20%

500gButternut squash

20gButter

Salt

5gHoney

250gSoft goat cheese

Salt and white pepper

150mlDebic Whipping Cream 40%

80gHazelnuts

30gPumpkin seeds

Shiso purple

Smoked paprika powder

Atsina cress

Preparation

Mix flour and salt. Rub the cold butter into the flour until a coarse, sandy mixture forms. Add the egg and mix briefly. If necessary, add the ice water until the dough just comes together. Knead as little as possible.
Flatten, wrap in foil and let rest in the refrigerator (4°C) for at least 1 hour. Roll out to 2 mm thickness.
Carefully line the tartlet molds. Lightly prick the bottom with a fork.
Place the molds in the refrigerator for at least 30 minutes and then in the freezer for 15 minutes.
Line with baking paper and fill with baking beans or rice. Bake for 12 minutes at 160°C fan oven. Remove the filling.
Brush immediately with clarified butter or beaten egg white. Bake for another 5-8 minutes until golden brown.
Tips: Storage: airtight for 3 days at room temperature. Want to store longer? Freeze after baking. To flavor: Miso, 30 g miso per 250 g flour. Coffee: 4 g instant coffee, dissolved in the ice water. Mushroom: 8 g porcini powder, mixed with the flour.

Roast the pumpkin for 25 minutes at 180°C until fully cooked.
Blend together with the butter, honey, and cooking cream into a smooth cream and pass through a fine sieve.
Season with salt and store in a piping bag.

For the goat cheese cream, whip the cream until it has the consistency of yogurt.
Stir the goat cheese until smooth and gently fold in the cream.
Season with pepper and salt and store in a piping bag.

Roast the hazelnuts until golden brown and chop finely.
Fill the tartelette with the goat cheese cream. Pipe pumpkin cream on top.
Finish with the roasted hazelnuts, pumpkin seeds, a pinch of smoked paprika powder, and a few leaves of purple shiso and atsina cress.