1. Take out the tart skin to thaw, peel the pumpkin and cut into small pieces, and put it in the food processor
2. Pour in pure milk, whipped cream, caster sugar, condensed milk, and beat into a fine paste
3. Can be beaten a few more times
4. Add the egg yolk and beat evenly with a manual whisk
5. Sift in low powder and stir evenly until there is no dry powder. If necessary, sieving can be done. However, some coarse pumpkin particles cannot be passed, so you only need to stir the large pieces in the soaking water through a sieve.
6. Finish the tart liquid and let stand for five minutes
7. Pour in the tart wrapper 80% full, preheat the oven at 200°C, and bake the middle layer at 200°C for 20 minutes
8. Finished product
