Pumpkin Tartlets

Hoje para Jantar
Pumpkin Tartlets


Cottage cheese can be included as an ingredient in pie or tart fillings to create a creamy consistency (similar to ricotta cheese), as demonstrated by this easy recipe, whereby cottage cheese is mixed with sugar, grated lemon zest, softened butter, eggs, and diced fresh pumpkin (peeled of course). Puff pastry is used to make the quick and easy crust, while sliced almonds are a crunchy topping. Serve these tartlets as a fall dinner party desset, dusted with powdered sugar.


150 grams sugar
1/2 lemon (zested)
30 grams butter
3 eggs
170 grams cottage cheese
120 grams pumpkin (diced and cooked)
1 puff pastry (fresh)
sliced almonds (thinly, for garnish)
powdered sugar


1Preheat oven to 180°C (approximately 350°F).
2In a bowl, whisk the sugar, lemon zest, and butter.
3Add the eggs and beat until smooth and creamy.
4Add cottage cheese and stir until mixture is smooth.
5Fold in diced pumpkin and mix carefully so as not to crush the pumpkin cubes.
6Cut the puff pastry and press into the bottom of small pie pans.
7Fill the molds with the filling.
8Garnish with sliced almonds.
9Bake in preheated oven for 35-40 minutes, until almonds are toasted and the puff pastry is crispy.
10Remove from the mold and let the tartlets cool slightly.
11To serve, sprinkle with powdered sugar.
Discover more recipes from Hoje para Jantar