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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

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apron

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Ingredients

ビスケット : 100g
Butter (for tart dough) : 40g
かぼちゃ : 300g
Butter (for pumpkin dough) : 10g
卵 : 1個
砂糖 : 大さじ2
薄力粉 : 大さじ2

Time required

30minutes

Procedure

1) タルト生地を作る 00:28
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.
2) かぼちゃ生地を作る 02:26
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.
3) 加熱する 04:31
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.
4) 仕上げる 05:24
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。

Point

・In the video, a 15cm square and 8cm deep heat-resistant container is used.
・The pumpkin weighs about 250g with the skin and seeds removed.
・If you want to cover the pumpkin instead of wrapping it while heating, place it diagonally.
・If you don't let it cool down enough, the tart dough will fall apart, so let it cool for at least 4 hours after heating.
- Cooling time in the refrigerator is not included in the required time.