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| ●Tart Shell |
Photo #1
Photo #2
Photo #3
Photo #4
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. (Photo #2)
Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #3)
Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.
Knead the dough again, then roll it out to 5mm thick. Press the dough into a tart pan and remove the excess. (Photo #4)
Pierce some holes in the bottom of the tart shell using a fork. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until lightly brown.
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| ●Pumpkin Filling |
Photo #1
Photo #2
Photo #3
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Microwave pumpkin pieces in plastic wrap, or steam them until tender.
Puree the pumpkin pieces while they are still hot. Place 300g of the pureed pumpkin in a bowl, then mix in sugar, butter, milk, egg yolks and flour, in that order. (Photo #1)
When the mixture becomes smooth and even, mix in vanilla essence.
Fill the tart shell with the pumpkin filling up to the rim. (Photo #2)
Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes until golden. (Photo #3)
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| ●Finish |
Photo #1
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Beat cream and sugar in a bowl. (Photo #1)
After cooling, pipe whipped cream on top of the tart, or serve with cream on the side.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart pan |
476kcal |
180 minutes |
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| butter |
50g |
| sugar |
40g |
| whole egg |
20g |
| cake flour |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| pumpkin |
300g |
| sugar |
50g |
| butter |
40g |
| milk |
80g |
| egg yolks |
60g |
| cake flour |
10g |
| vanilla essence |
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【Notes】
300g of pureed pumpkin is used in this recipe. To obtain this amount, have 350g – 400g raw pumpkin ready.
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| whipping cream |
200g |
| sugar |
16g |
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