Recipes
Pumpkin seed lemon tart
- 70 minPreparation time
- 12Portions
- 165 °COber-/Unterhitze
Pumpkin seed lemon tart
- 120 g butter
- 4 eggs
- 160 g sugar
- 1 packet vanilla sugar
- 200 g Styrian pumpkin seeds (finely ground)
- 250 g ricotta cheese
- 2 organic lemons (Grated lemon zest and a little lemon juice)
- 50 g Styrian pumpkin seeds (naturale)
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This tart tastes like summer, sunshine, and a hint of Styria: fresh lemon meets delicate ricotta and pumpkin seeds. Perfect for mellow afternoons in the garden – whether with coffee or as a dessert with vanilla ice cream and a drizzle of pumpkin seed oil – this recipe brings a touch of sunny joy to your plate!
- Preheat the oven to 165 °C (330 °F). Separate the eggs, then beat the egg whites until stiff peaks form, gradually adding 20 g of the sugar toward the end. Cream the remaining sugar and the vanilla sugar with the butter until light and fluffy.
- Now mix in the lemon zest and egg yolks, followed by the juice of one lemon. Finally, fold in the ground pumpkin seeds and ricotta, then gently fold in the beaten egg whites. Pour the mixture into a cake tin (greased or lined with baking paper) and bake at 165 °C (330 °F) top and bottom heat for 50–60 minutes (do the toothpick test to check for doneness).
- After baking, let the tart cool in the tin. Before serving, dust with powdered sugar and decorate with pumpkin seeds. For a perfect finishing touch, serve a slice with a scoop of vanilla ice cream and a drizzle of pumpkin seed oil.
This is my tip
If you prefer a lower-fat option, you can substitute the ricotta with a package of quark or low-fat quark. In that case, you might consider leaving out the lemon juice.
Steirerkraft #teamcooks
Pumpkin seeds natural
Dark green pumpkin seeds from the original Styrian pumpkin are…
Pumpkin seeds finely ground
The purest flavour of pumpkin seeds in its finest form!…
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Pumpkin seed lemon tart 
Difficulty level: easy
Pumpkin seed lemon tart
Shop products online
Preparation
This is my tip If you prefer a lower-fat option, you can substitute the ricotta with a package of quark or low-fat quark. In that case, you might consider leaving out the lemon juice. Steirerkraft #teamcooks |