Pumpkin cheese tart
Overview
I made a lot of desserts during the Chinese New Year, and this pumpkin cheese tart is one of them. My friends and relatives who have tried it all like it very much. My baby and mother also like it very much. I have made it three times later, which shows that everyone loves it. Pumpkin is an ingredient that Dudu loves. If you also like it with bright colors, then hurry up and try this delicious little dessert...
Tags
Ingredients
Steps
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Cut the pumpkin into thin slices and place evenly on the plate
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Boil the water in the pot, put the pumpkin into the steamer, and steam until cooked
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Use a food processor to blend the pumpkin until smooth and set aside
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Pour the softened butter, sugar, and salt into a cooking bowl
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Use an electric mixer to beat the butter until it becomes pale and feathery
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Add one egg yolk and beat evenly
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Sift in 100g of cake flour
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Mix well and knead into a ball, wrap it in plastic wrap and refrigerate for 20 minutes
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Microwave cheese until softened
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Pour the eggs and powdered sugar into a bowl and beat evenly
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Add 100g of pumpkin puree and stir evenly
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Sift in 10g each of flour and cornstarch, mix well
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Finally, put the well-mixed cheese paste into a food processor, add pure milk, and mix evenly. After completion, filter it twice to obtain a delicate cheese paste. Set aside
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Take the dough out of the refrigerator, take a small piece of dough, put it into a plastic bag, and roll it out with a rolling pin
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Put it into a chrysanthemum mold and press it into shape
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Use a fork to poke holes in the bottom of the tart crust
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Do everything in order
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Preheat the oven in advance, middle layer, upper and lower heat, 170 degrees. After 12 minutes, take out the tart shell, pour in the delicate pumpkin cheese paste, 8-9 minutes full, put it in the oven and continue baking for about 20-25 minutes
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After completion, take out the mold and cool it on the drying net...
