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#### For the Yogurt Shortcrust Pastry:
– 350 g all-purpose flour
– 120 g plain yogurt or fiordilatte flavored yogurt
– 120 g brown sugar
– 60 g cold butter
– 1 egg
– A pinch of salt
#### For the Filling:
– 250 g pumpkin pulp (net weight after discarding seeds and skin)
– 70 g brown sugar
– 2 eggs
– 80 ml fresh cream
– Ground cinnamon
– A pinch of nutmeg
#### Prepare the Shortcrust Pastry:
1. **Mix Dry Ingredients**: In a stand mixer with a paddle attachment, mix the flour, butter, and salt at low speed until the mixture resembles coarse crumbs.
2. **Add Wet Ingredients**: Add the yogurt, brown sugar, and egg. Mix quickly until the dough comes together.
3. **Form Dough**: Remove the dough from the bowl and knead briefly by hand if needed. Form it into a ball, wrap in plastic wrap, and refrigerate for 1 hour. You can also perform these steps entirely by hand.
#### Prepare the Filling:
1. **Cook the Pumpkin**: Cut the pumpkin pulp into cubes and steam for 20 minutes until tender. Mash into a puree with a fork and let cool completely.
#### Assemble and Bake:
1. **Preheat Oven**: Preheat your oven to 180°C (350°F).
2. **Roll Out Pastry**: Remove the dough from the fridge and roll it out on a floured surface to about 5 mm thickness.
3. **Line Tart Pan**: Place the rolled dough into a 22 cm (9 inch) tart pan with a removable bottom. Poke the base with a fork.
4. **Blind Bake**: Cover the pastry with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the paper and weights, and bake for another 10 minutes. Remove from the oven and let cool on a wire rack.
#### Finish the Filling:
1. **Mix Filling**: In a bowl, whisk together the pumpkin puree, brown sugar, eggs, cream, cinnamon, and nutmeg until smooth.
2. **Bake the Tart**: Pour the filling into the baked tart shell. Reduce the oven temperature to 150°C (300°F) and bake for about 50 minutes, or until the filling is set.
3. **Cool and Serve**: Remove the tart from the oven and let it cool completely in the pan before gently removing it. Serve and enjoy!
