Ingredients for Japanese pumpkin tart:
Tart crust materials: 40 grams of butter, 15 grams of sugar, 2 grams of salt, 1 egg, 100 grams of low-gluten flour.
Tart filling materials: 400 grams of chestnut or baby pumpkin flesh, 5 grams of sugar, 30 grams of light cream, 10 grams of corn starch.
Surface decoration: Appropriate amount of shredded coconut, 100 grams of light cream, 10 grams of sugar.
Steps for making Japanese pumpkin tart:
1. Add sugar to the softened butter at room temperature.
2. Use an electric mixer to beat until it turns white, fluffy and expanded.
3. Stir a whole egg well.
4. Put half of the whole egg liquid into the beaten butter.
5. Use an electric mixer to beat evenly.
6. Sift the low-gluten flour and sieve it into the beaten butter and egg mixture.
7. Press and mix the dry powder.
8. Press and mix until there is no dry powder and it forms a loose dough.
9. Press the loose dough to the bottom of the pizza pan by hand.
10. Put the prepared tart base in the refrigerator for refrigeration.
11. While refrigerating the tart base, start processing the chestnut pumpkin or baby pumpkin.
12. Peel and remove the seeds of the pumpkin, and weigh out about 400 grams of pumpkin puree.
13. Put it in a steamer, cover it with a lid, and steam it over high heat for about 15-20 minutes, depending on the maturity of the pumpkin.
14. After processing the pumpkin, prick holes in the refrigerated tart base with a fork and put it into the preheated oven at 185 degrees and bake for 15-20 minutes first.
15. At this time, the steamed pumpkin has cooled down to a warm degree. Add sugar.
16. Add corn starch, light cream, and the remaining half of the whole egg liquid.
17. Use a cooking stick to beat until it is fine and smooth.
18. Preheat the oven to 180 degrees. Spread the beaten pumpkin paste evenly on the baked tart base.
19. Smooth the surface of the tart.
20. Put it into the preheated oven and bake at 180 degrees for 15-20 minutes.
21. Take out the pumpkin tart. Put 20 grams of shredded coconut into the oven at 180 degrees and bake for 2 minutes.
22. Cool the pumpkin tart. Add 10 grams of sugar to 100 grams of light cream and beat it. Use a favorite piping nozzle to squeeze it onto the surface of the pumpkin tart. Sprinkle the baked shredded coconut evenly and cut it into pieces for consumption. It has another flavor after refrigeration.
