Pumpkin Seed and Lemon Tart

Name: Pumpkin Seed and Lemon Tart
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 120 g butter; 4 eggs; 160 g sugar; 1 pkg vanilla sugar; 200 g Steirerkraft ground pumpkin seeds; 250 g ricotta; 2 organic lemons (zest and a little juice); 50 g Steirerkraft coarsely chopped pumpkin seeds

Wonderfully fruity and moist, this pumpkin seed and lemon tart tastes like your last holiday in the south.

Difficulty: easy Total time: 1 h 10 min Portions: 12

Baking Dessert with pumpkin seeds

Pumpkin Seed and Lemon Tart

120 g butter
4 eggs
160 g sugar
1 pkg vanilla sugar
200 g Steirerkraft ground pumpkin seeds
250 g ricotta
2 organic lemons (zest and a little juice)
50 g Steirerkraft coarsely chopped pumpkin seeds

Pumpkin seeds finely ground

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

Regionaler Kürbiskern-Samen in grüner Verpackung mit Herz-Design.

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Preparation

Preheat the oven to 165 °C (330 °F). Separate the eggs and beat the egg whites until stiff, gradually sprinkling in 20 g of the sugar towards the end. Beat the remaining sugar and vanilla sugar with the butter until fluffy.
Stir in the lemon zest and egg yolks, along with the juice of one lemon. Finally, stir in the ground pumpkin seeds and ricotta, then fold in the beaten egg whites. Pour the mixture into a greased or parchment-lined tart tin and bake at 165 °C (330 °F) conventional heat for 50–60 minutes (test with a skewer).
Let cool in the tin after baking. Before serving, dust with powdered sugar and decorate with chopped pumpkin seeds. As the finishing touch, serve a slice with a scoop of vanilla ice cream and a drizzle of pumpkin seed oil.

Don't tell anyone

If you prefer something a little lighter, you can use a tub of curd cheese or low-fat quark instead of ricotta. In that case, you might want to leave out the lemon juice.