Japanese pumpkin (black chestnut pumpkin) was seeded and peeled 400g.

Fine sugar 5g

Cream 30g

Half an egg

Tart skin

Half an egg

Low powder 100g

Sugar powder 10g

Butter 30g

Salt 2g

decorate

Some whipped cream

Coconut paste

The method of Japanese pumpkin egg tart

Break the eggs into egg liquid and divide them into two parts.

After the butter softens at room temperature, use electric egg beater to beat it. At this time, add powdered sugar several times.

Add a portion of whole egg liquid and mix well.

Sift in the low-gluten flour.

4. Knead into a ball, without excessive kneading. Knead, wrap with plastic wrap and refrigerate for 30 minutes.

Cut the pumpkin into cubes, steam it in a pot and mash it.

Add cream, sugar and the rest of the whole egg mixture and stir well. It is recommended to hit by hand all the way to avoid too much air.

Take out the dough, roll it into a slightly thick crust through the plastic wrap, put it into a mold, and prick some small holes with a small fork to prevent the crust from expanding.

Pour in the pumpkin cream filling, shake vigorously to remove bubbles, and let stand for 10 minute.

Heat the oven up and down 180 degrees, and bake in the middle layer for 20 minutes.

Beat the light cream to nine and spread it on the surface, which can scrape out the pattern properly; Coconut paste can be baked and sprinkled on the surface.