Bake Japanese Pumpkin Tart At Home

Japanese Pumpkin Tart is a dessert full of autumn flavor, loved for its warm golden color and smooth taste. Its main ingredient is sweet Japanese pumpkin, which is rich in natural sugars and has a delicate texture, adding a unique flavor to the whole tart. The pumpkin tart uses a crispy tart crust, and the filling is carefully baked pumpkin puree, with a small amount of butter and eggs added to make it more dense and smooth, with a delicate taste and sweetness. After baking, the surface of the pumpkin tart presents an attractive golden color, melts in the mouth, sweet but not greasy, and is endless.

Materials：

Biscuit base

Sugar-free digestive biscuits: 150g

Coconut oil/butter: 50g

1. Put the weighed digestive biscuits into a fresh-keeping bag, knock and roll them to break them.

2. Put oilcloth or oil paper on the mold in advance, put the biscuits in, press them tightly with a spatula, and put them in the freezer for later use (you can choose Greatminds 2-in-1 baking cake mold).

Pumpkin paste

Old pumpkin: 500g

Fine sugar: 30g

Corn starch: 20g

Egg: 1

Light cream: 60g

1. Cut the pumpkin into small pieces and steam them in a pot. After steaming, the pumpkin will have moisture, which can be poured out.

2. Use a wall breaker or a food processor to stir into a puree for later use.

3. Add corn starch, fine sugar, eggs and light cream in turn and mix well (you can sift them once in the middle).

4. Pour the pumpkin paste into the mold, shake out the bubbles inside, and preheat the oven to 170 degrees to bake for 35-40 minutes.

5. You can squeeze a layer of whipped cream on top and sprinkle some lemon zest on it, or you don’t have to squeeze it, it’s delicious just eaten alone!

A few baking tips to help you make a more perfect pumpkin tart.

1. You can use an ordinary old-fashioned cake mold or a mousse mold.

2. The pumpkin will have more water when it is just steamed, so you can pour it out and add the subsequent ingredients. If it is still a little watery, you can add 5-10 grams of corn starch.

3. Refrigerate the leftovers. It tastes super good when it is cool in the refrigerator!