Egg, Cheese, and Pumpkin Tart

After preparing the ingredients, peel the pumpkin, steam it until cooked, and mash it into a puree for later use.

Sift 100 grams of low-gluten flour into a storage box, then add salt, 15 grams of sugar, an egg yolk, and melted butter; then close the lid and shake a few times to mix the flour and liquids into a crumbly texture.

Gently knead into a ball by hand, put it in a plastic bag, and refrigerate for about 30 minutes.

Put 1 egg, 15 grams of sugar, 50 grams of milk, 10 grams of cornstarch, 10 grams of cake flour, 100 grams of pumpkin puree, and cream cheese into a blender together.

Use an immersion blender to mix evenly, and set aside for later use.

Take the dough out of the refrigerator, roll it into long strips, and cut it into 8 equal parts.

Place it into the mold, gently press it flat first, then use your thumb to push it up along the edge of the mold, shaping it to the same size as the mold, and it’s done.

After everything is prepared, use a fork to evenly poke small holes to prevent puffing during baking.

Place in a preheated oven: 180°C with top and bottom heat, bake for 12-15 minutes, then take out.

Pour in the pumpkin cheese filling.

Put into the oven: bake at 170°C with top and bottom heat for 20–25 minutes.

Bake until the tart filling sets and the surface turns golden, then remove from the oven.

The tart crust is crispy, the filling is sweet and fragrant, full of milky flavor, and very delicious.