タルト（かぼちゃのタルト）｜エプロンさんのレシピ書き起こし

Put the butter (for the tart dough) in a heat-resistant bowl, heat it in a 600W microwave for 20 seconds, and stir with a rubber spatula until it melts.
Put the biscuits in a thick bag and crush them by hand, then crush them even more finely with a teacup.
Add the crushed biscuits to the melted butter and mix well.
Line a heat-resistant container with parchment paper, add the tart dough and press firmly.
Chill in the refrigerator.

Remove seeds and skin from pumpkin and cut into small pieces.
Place in a heat-resistant bowl, lightly moisten with water, cover with plastic wrap, and heat in a 600W microwave for 4 minutes.
Mash the pumpkin with a masher until smooth.
Add butter (for pumpkin dough), eggs, sugar, and soft flour in that order, stirring each time with a rubber spatula.

Pour 2 into 1 and smooth the surface of the dough by dropping and shaking a heat-resistant container several times.
Cover with plastic wrap and heat in a 600W microwave for 4 minutes.
Place a kitchen towel over a heat-resistant container, cover with a lid, and chill in the refrigerator for 4 hours.

3を冷蔵庫から取り出す。
耐熱容器から外して、クッキングシートを剥がす。
切り分けて完成。