Pumpkin yogurt tart

Overview

Pumpkin has more complete nutrients and higher nutritional value. Eating pumpkin regularly can make the stool smooth and the skin plump, especially for women, it has a beautifying effect. Pumpkin can also prevent stroke, because pumpkin contains a large amount of glyceric acid such as linseed oleic acid, palmitic acid, and stearic acid, which are all good-quality oils. Eating fried pumpkin seeds can also treat high blood pressure. The daily dosage is 20-30 grams. With further research on vegetables by experts at home and abroad, they have discovered that pumpkin is not only rich in nutrients, but also has health care, disease prevention and treatment functions when eaten for a long time. The special nutrients contained in pumpkin can enhance the body's immunity and prevent arteriosclerosis. It has been regarded as a special health vegetable internationally.

Tags

• baking
• children
• paita
• halloween
• autumn recipes
• butter
• corn starch
• egg
• egg yolk
• low gluten flour
• pumpkin puree
• sugar
• thick yogurt
• salt

Ingredients

Steps

1. 1 Ingredients for tart crust: 100g low-gluten flour, 1g sugar, 15g butter, 50g egg yolk

   

2. 2 Sift 100 grams of low-gluten flour into a container, add 1 gram of salt and 15 grams of sugar 4. Use chopsticks to stir the flour evenly and make a well in the middle

   

3. 3 Melt the butter into a liquid state

   

4. 4 Put in an egg yolk

   

5. 5 Add butter

   

6. 6 Use a spatula to stir and press until evenly mixed without any dry powder

   

7. 7 Put the crust ingredients into a plastic bag, knead it into a dough and put it in the refrigerator for 30 minutes

   

8. 8 Peel the pumpkin, cut into pieces and steam in a steamer

   

9. 9 Tart filling ingredients: thick yogurt 100g sugar 10g egg 1 pumpkin puree 70g low-gluten flour 10g cornstarch 10g

   

10. 10 Put the cooked pumpkin, yogurt, sugar, and eggs into a food processor and puree

    

11. 11 Put the pumpkin paste into a container, mix 10 grams of low-gluten flour and cornstarch, sift and add to the pumpkin paste

    

12. 12 Stir evenly without any particles

    

13. 13 Then add coconut

    

14. 14 Stir well and it becomes pumpkin yogurt paste

    

15. 15 Place a piece of plastic wrap on the countertop, take the dough out of the refrigerator and place it on it, roll it into a 3mm thick disc

    

16. 16 Lift the plastic wrap and place it on the pie plate, then remove the plastic wrap

    

17. 17 Arrange it with your hands to make it fit the mold, use a rolling pin to press off the excess dough, and use a fork to poke holes in the bottom of the cake for ventilation to prevent the belly from bulging during baking

    

18. 18 Preheat the oven to 170 degrees and bake on the middle shelf for 15 minutes. Take out the tart shell and pour the pumpkin yogurt paste in

    

19. 19 Shake gently to make it flat

    

20. 20 Put it back into the oven and bake on the middle rack at 170 degrees for 25 minutes

    

21. 21 Take out of the oven and let cool on a wire rack

    

22. 22 Remove from mold and serve