1. The banana sticks into a puree and mixes well with the oatmeal.
2. Divide banana oatmeal into 2 portions, put them into two square mousse rings, and spread them out.
3. The pumpkin is cut into small pieces and steamed in water.
4. Put the pumpkin, eggs, milk, and cornstarch into the food processor and mix into a delicate pumpkin paste.
5. Pour the pumpkin paste into the mousse circle.
6. Put it in the preheated oven, heat up and down at 175 degrees, and bake the middle layer for about 30 minutes.
7. Lift the mousse ring after it is out of the oven, demould it, and cut off the hard edges around it.
8. The surface of the pumpkin tart is covered with Greek yogurt, which can be smoothed out or drawn out as you like.
9. Finally, divide the pumpkin tart into long strips and decorate lightly with mint leaves.
10. The finished product is here!
Tips:1. The banana and pumpkin in the formula are the net weight after peeling.
2. The formula uses Beibei pumpkin. Because different varieties of pumpkins have different water content, the amount of milk can be adjusted according to the actual situation. The mixed pumpkin paste should be slightly thick.
3. The oven is Baicui PE5400, the mousse ring is Xuechu WK9027, the size is 10.8cm*10.8cm, and the formula can be made two copies.
