Pumpkin Tart

Name: Pumpkin Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Arowana cake with wheat flour; 55g butter; 12g milk; 15g Sugar; 16g yolk; 170g Pumpkin puree; 80g Light cream

by Dance Spirit

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today, I will share with you a small snack made of pumpkin, especially suitable for cold seasons. Please make it to the neighbors to taste it, and it has received unanimous praise. It seems that I can often use pumpkin to make some delicacies this winter. Everyone eats healthy and happy. "

Ingredients

Pumpkin Tart

1. Ingredients: Arowana cake with wheat flour 90 grams butter 55 grams milk 12 grams egg yolk 16 grams sugar 15 grams Pumpkin filling: pumpkin puree 170 grams egg yolk 25 grams sugar 40 grams light cream 80 grams Baking time: middle layer 180 degrees 35 minutes decoration: coconut paste .

2. Stir the egg yolk and milk well, then add the softened butter and sugar and mix well with a spatula.

3. Then roll them into pieces, wrap them in plastic wrap and put them in the refrigerator for half an hour.

4. Peel and steam the pumpkin here.

5. Then add egg yolk sugar and whipped cream after pressing into a puree and mix well (the pumpkin puree does not need to be too delicate, a little grainy is actually delicious).

6. Take out the refrigerated dough and roll it into a thin slice of about 3mm, put it in the tart mold, remove the excess part from the edge, and then fork the dough.

7. Pour the pumpkin filling into the tart pie.

8. Put it in the preheated oven and bake until there is a small focus on the surface, about 35 minutes.

9. Take out and let cool and sprinkle with coconut paste.

Tips:
After the pumpkin puree is steamed, remove the excess water from the dough. The fork holes are used to prevent bulging during baking. The cake flour is officially designated by the 2018 China International Family Baking Competition. It is very good.