Buckwheat tartlets with Pumpkin Halwa

22 Oct 2020

Ingredients

Buckwheat flour	1 cup/s
Powdered almonds	0.25 cup/s
Butter	0.25 cup/s
Salt	0.5 tablespoon/s (tbsp)
Powdered sugar	1 tablespoon/s (tbsp)
Milk	2 tablespoon/s (tbsp)
Shredded red pumpkin	2 cup/s
Sugar	0.5 cup/s
Water	0.5 cup/s
Cinnamon stick	1 piece/s
Ghee	2 tablespoon/s (tbsp)
Roasted melon seeds for garnish	2 tablespoon/s (tbsp)

Method

Take the buckwheat flour, almond powder, salt, and powdered sugar in a bowl and mix well. Add butter to the flour and rub with your fingertips. Once mixed, it will resemble breadcrumbs. Add milk to make a hard dough and rest it in the fridge for half an hour.

Take the pumpkin in a microwave oven safe bowl, add sugar and mix well. Select micro mode high power, set time for 6 minutes and press start. After the beep, remove and add all remaining ingredients and cook again for 4 minutes. Halwa is ready and is glossy. Meanwhile, for the tarts, make small balls of the buckwheat dough and set them in the shape of mini-tarts in molds. Prick with a fork to avoid puffing. After the tarts cooled, fill halwa into them and garnish with the roasted melon seeds