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Pumpkin tart｜Recipe written by ayano hayasaki

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Ingredients

(Crust) cake flour : 75g
(Crust) Cocoa powder : 8g
(Crust) Sweetness : 27g (maple syrup)
(Crust) oil : 25g
(Pumpkin dough) Pumpkin : 325g (about 1/4 cut)
(Pumpkin dough) Sweetness : 70g (millet sugar)
(Pumpkin dough) Soft flour : 75g
(Pumpkin dough) Oil : 45g
(Pumpkin dough) Soy milk : 125g (The amount of soy milk is adjusted by the amount of water in the pumpkin)

Time required

120minutes

Procedure

1) Cut the pumpkin into small pieces and steam. 00:08
Cut the pumpkin into small pieces and steam.
2) Sift the cake flour and cocoa powder, add oil and sweetness and mix. 00:23
Sift the cake flour and cocoa powder, add oil and sweetness (maple syrup) and mix.
3) When the dough is put together, put it in a cake mold and make an air hole in the bottom of the dough with a fork. 00:54
When the dough is collected, put it in a cake mold and make an air hole in the bottom of the dough with a fork.
4) Bake in a preheated oven 01:09
Place in an oven preheated to 180 degrees and bake for 8 minutes.
5) Make pumpkin dough 01:23
Make pumpkin dough. Peel the steamed pumpkin and add 1/3 of the oil, sweetness and soy milk to a food processor to make the dough.
6) Transfer the dough to a bowl, add the remaining soy milk and cake flour and mix. 01:52
Transfer the dough to a bowl, add the remaining soy milk and cake flour and mix.
7) Pour the mixed dough over the roasted crust and bake in a preheated oven. 02:17
Pour the mixed dough over the roasted crust and bake in a preheated oven at 180 degrees for 40 minutes.

Point

・ Recommended tart for pumpkin lovers who use a lot of pumpkins.
・ A simple recipe for 18cm molds that you just steam, mix and bake.
・ Recommended recipe for Halloween.
・ The crust part is delicious even if you eat it as a cookie.
・ When steaming pumpkin, make sure that the water is boiled before steaming. Steam on medium heat for about 10 minutes, and when the bamboo skewers pass lightly, steam.