Pumpkin egg tart

Overview

Pumpkin flavored egg tarts

Take out the tart shell and defrost it, peel the pumpkin and cut it into small pieces, then put it into the food processor
Pour in pure milk, light cream, caster sugar, condensed milk, and beat into a fine paste
You can beat it a few more times
Add egg yolks and beat evenly with a hand mixer
Sift in the low flour and mix well until there is no dry powder. If necessary, you can sift it, but some coarse pumpkin particles cannot pass through, so you only need to mix the large pieces in the soaking water through the sieve
Complete the tart liquid and let it sit for five minutes
Pour the tart shell eight-quarter full, preheat the oven to 200 degrees, bake the middle layer at 200 degrees for 20 minutes
Finished product