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2 Recipes steps


    45 g powdered sugar
    15 g ground almonds
    130 grams of flour
    60 grams of butter
    1 egg

    Mix together the butter, icing sugar, ground hazelnuts, flour and salt.
    Add the egg and mix again. Form into a ball, cover with cling film and refrigerate for about 1 hour.
    Roll out to a thickness of 3 mm, line a tart tin with it, cover with baking paper and bake with baking balls or rice. Bake in the oven for 20 minutes at 170 °C.


    75g brown sugar
    75 grams of sugar
    3 eggs
    1 tbsp corn or potato starch
    1 tbsp gingerbread spice (mainly cinnamon and ginger)
    250 ml lukewarm milk
    500 g steamed pumpkin flesh
    1/2 tsp salt

    Whisk together the cornstarch, salt, spices, sugar and brown sugar. Add the mashed, steamed squash.
    Beat the eggs and lukewarm milk and add to the other prepared mixture.
    Place on the shortcrust pastry in the tart pan.
    Bake in the oven at high temperature (230 °C) for 5 minutes, then reduce the temperature to 180 °C and continue baking for approx. 20 minutes

    Sprinkle some cocoa powder over for addishonal garnishing 

Pumpkin Pie Recipe