Presentation
The pumpkin, with its velvety consistency and unmistakable color, is an incredibly versatile vegetable that we have used to make starters, first courses, second courses, side dishes and even sweets. Among the latter, we particularly fell in love with the pumpkin and chocolate cake, a delicious pampering to be enjoyed during the coldest season. Why not make a mini version for the snack? This is how pumpkin and chocolate pies are made! Soft and delicate, they are perfect to taste with a cup of tea or to offer to your children's friends during an afternoon spent at home playing. In addition, the use of rice flour and almonds, as well as seed oil and almond milk, makes them suitable for practically everyone. You'll have just the time to make them with ganache before your beautiful pumpkin and chocolate pies disappear from the table!
Coconut pies
Ingredients for 4 tartlets of 10 cm diameter
- Cleaning delicacies 210 g
- Rice flour 150 g
- Almond flour 50 g
- Cane sugar 100 g
- Almond milk 50 g
- Seed oil 50 g
- Eggs (about 1 medium) 55 g
- Powdered yeast for desserts 8 g
- Salt up to 1 pinch
- PER LA GANACHE
- Dark chocolate 150 g
- Liquid fresh cream 120 g
TO SPRINKLE
- Icing sugar q. b.
Preparation
How to prepare pumpkin and chocolate pies
To prepare pumpkin and chocolate pies, first of all clean the pumpkin and cut it into small chunks. Then you will need 160 g of clean pumpkin. Transfer the pumpkin into a tall, narrow container and add the seed oil and add almond milk. Mix with a blender to make a smooth cream. Now pour the cane sugar into the bowl of a planetary dish with a leaf hook and add the egg. Then work at a low speed until the mixture is clear and fluffy. Add the pumpkin cream and work on it again to amalgamate. At this point, sieve the rice flour and yeast and the almond flour inside the bowl. Process everything to incorporate the powders into the mixture. Finally, add the salt then rocess again until the mixture is smooth and uniform buttered. Floured 4 round molds with a diameter of 10 cm and a height of 3 cm, fill them with the compound up to three quarters and place them on the grate of the oven that you preheated to 170° in static mode. Cook the tartlets for about 20 minutes. Meanwhile, take care of the ganache: finely chop the dark chocolate with the knife, then pour the cream into a saucepan and take it to the boil. Transfer the chopped chocolate into a bowl, pour hot cream onto the chocolate and mix vigorously with a spatula until you obtain a cream. Blend the cream obtained with an immersion blender to make it smoother and shiny, then cover it with contact film and cool it in the refrigerator for at least 30 minutes.
When the tartlets are cooked, chop them and let them cool down, then remove them from the molds and cut them in half transversely. Transfer the chocolate ganache to a sac-à-poche and fill the lower half of the tartlets, then cover them with the other half.
To make an original decoration, cover part of the surface with a sheet of paper and dust with powdered sugar. Your pumpkin and chocolate pies are ready to be enjoyed!
Conservation
Pumpkin and chocolate pies can be stored in the refrigerator for 2-3 days; in this case, leave them at room temperature for at least 30 minutes before serving them. Cooked and unfilled tartlets can freeze after having cooled them completely.
Council
If you wish, you can flavor the chocolate ganache with orange peel or a few drops of liqueur.