This dessert can be considered relatively popular recently. It has become a signature dessert in Japanese cuisine restaurants and is sold at a relatively high price. Today, I replicated it at home and unexpectedly succeeded. The taste is exactly the same.
Ingredients for Japanese pumpkin tart: 400g pumpkin, 1 banana, 90g oatmeal, 2 eggs, 15g corn starch, 40g milk, 7g granulated sugar (for pumpkin), 100g whipped cream, 10g granulated sugar (for whipped cream), a little shredded coconut.
Steps for making Japanese pumpkin tart:
1. Steam the pumpkin first.
2. Mash the banana into banana puree.
3. Pour oatmeal into the banana puree and mix well.
4. Pour the mixed oatmeal into a 6-inch square mold.
5. Press the oatmeal firmly with a spatula.
6. Put it in the oven and bake at 170 degrees for 10 minutes to set.
7. Now puree the steamed pumpkin with a food processor.
8. Add two eggs in the middle.
9. Use the food processor to mix the eggs and pumpkin evenly.
10. Then pour in corn starch, granulated sugar and milk.
11. Mix well until there are no lumps.
12. Pour the pumpkin paste into the mold.
13. Put it in the oven and bake at 160 degrees for 30 minutes.
14. After baking, take it out and wait for it to cool down.
15. Now whip the whipped cream.
16. We need to whip the cream until it is 90% whipped.
17. Squeeze the cream on the surface of the pumpkin.
18. Spread the cream evenly with a spatula.
19. Decorate with a fork.
20. Finally, sprinkle shredded coconut on the surface and it’s done.
