Pumpkin cheese tart
Overview
Ever since I got the ACA electric oven, all I can think about is baking bread, cakes and other delicacies. Hehe, this is the nature of a foodie. This is how it should be ^_^ The cheese filling in this tart makes the cheese and milk fragrant and delicious when baked.
Tags
Ingredients
Steps
-
Add room temperature butter to the flour.
-
Knead it with your hands until it becomes granular.
-
Add 35 grams of whole egg liquid and knead into a smooth dough.
-
Cover the kneaded dough tightly and let it rest for 20 minutes. (Next make the filling)
-
Prepare 60 grams of cooked pumpkin and mash it.
-
Stir the cream cheese and sugar in hot water until smooth and without any lumps.
-
Add a beaten egg and mix well.
-
Add milk and mix well.
-
Finally add 12 grams of cake flour and pumpkin puree and mix evenly.
-
Once the filling is made, set it aside for later use.
-
Take out the dough, sprinkle some dry flour, and use a rolling pin to roll the dough into a piece larger than the pie plate.
-
Prepare an 8 to 9-inch pie plate, cover the pie plate with dough, and arrange it slightly with your hands.
-
Use a rolling pin to remove any excess edges. The extra edge is just enough to make a small 6-inch one. (Preheat the oven to 180 degrees)
-
Use a fork to poke some holes into the tart crust to prevent it from puffing up during baking.
-
Place in the middle rack of the oven and bake at 180 degrees for 10 minutes, then take it out.
-
Spread the filling and spread evenly.
-
Return to the oven and bake for about 20 minutes.
-
The finished product is released.
-
Cut into finished pieces. Crispy and tender.
