Tarta de puré de Calabaza

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Tarta de puré de Calabaza. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Tarta de puré de Calabaza is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Tarta de puré de Calabaza is something which I have loved my whole life.

Many things affect the quality of taste from Tarta de puré de Calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarta de puré de Calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can have Tarta de puré de Calabaza using 6 ingredients and 6 steps. Here is how you can achieve that.

Fácil, rica y rendidora. Al puré también se le puede agregar un poquito de ciboullet picado, o perejil. Mi receta participa en el #retoSemanaSanta

Ingredients and spices that need to be Get to make Tarta de puré de Calabaza:

1. 1 pascualina
2. 1 calabaza mediano a grande
3. 200 gr. queso crema
4. queso cremoso
5. Sal y pimienta (Opcional)
6. 1 yema

Instructions to make to make Tarta de puré de Calabaza

1. Lavar, cortar en rodajas la calabaza.
2. LLevarla a horno mediano a fuerte hasta que estén cocidas. Para una mejor cocción ir dando vuelta las rodajas.
3. Una vez cocido el zapallo y antes que se enfríen para más fácil pelar, e ir colocando en un bols.
4. Comenzar a hacer el puré, e ir agregando de a poco el queso crema. Y si se desea un poquito de sal y pimienta. Reservar.
5. Aceitar un molde y colocar 1 tapa de pascualina en ella trocitos de queso cremoso, luego cubrir con el puré y volver a poner trocitos de queso cremoso.
6. Con un tenedor pinchar la pascualina y pintar con la yema previamente batida con un poquito de aceite, para que quede doradita.

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