Serves 4

Prep time 90 minutes


350g 00 flour
120g yoghurt
120g brown sugar
60g cold butter
1 egg
1 pinch of salt

Ingredients For the Filling

250g pumpkin (peeled)
70g brown sugar
2 eggs
80ml yoghurt
Cinnamon powder
1 pinch of nutmeg


Mix the flour with butter and salt at low speed. Add the yoghurt, sugar and egg and knead quickly until you obtain a homogeneous mixture. Take it out of the bowl: if necessary, knead it briefly by hand, form the classic ball, wrap it in plastic wrap and let it rest in the fridge for 1 hour. Meanwhile, cut the pumpkin into cubes and steam it for 20 minutes.

Reduce it into a puree by crushing it with a fork and let it cool completely. Roll the dough to a thickness of about 5mm with a rolling pin. Arrange it in tart molds. Prick the base with a fork, place a sheet of baking paper on it and arrange the baking beans inside. Cook in the oven for 10 minutes at 180°C, then remove the paper and baking beans, and let it dry again in the oven for another 10 minutes at the same temperature.

In a bowl, whisk the pumpkin puree with brown sugar, eggs, yoghurt, nutmeg and cinnamon. Pour the mixture into the pastry shell and cook in the oven at 150°C, for about 50 minutes or at least until the filling appears very firm. Remove from the oven and let cool in the mould before serving.