Matcha Pumpkin Tart

Overview

My younger sister loves pumpkin the most. When I go home on weekends, I just prepare a fried pumpkin for her and she is very satisfied. But looking at the beautiful color of pumpkin, I still want to make it into a delicious pastry. The green of matcha and the yellow of pumpkin, just imagining it in your mind, you will think what a beautiful scenery it would be. Crispy tart crust paired with a delicate and sweet icy pumpkin filling, this is an exquisite dessert not to be missed. If mothers find it complicated to make the tart crust, they can replace it with a few pieces of ready-made tart wrappers or dumpling wrappers. The fillings can be made into pumpkin, sweet potato, or directly squeezed into whipped cream, or poured into ready-made ice cream, which is also a great choice. It is simple and easy to serve your family a healthy and delicious exquisite pastry full of love. Why not? ! Friends who like this pastry, hurry up and take action. It is very simple and easy to make. If you like it, remember to click like and click to save! Thanks! Good food must be shared with everyone!

Tags

• oven dishes
• butter
• cake flour
• egg liquid
• matcha powder
• pumpkin
• vanilla extract
• powdered sugar

Ingredients

Steps

1. 1 Preparing tart materials.

   

2. 2 Cut the butter into small pieces and place in a greenhouse to soften, then add powdered sugar.

   

3. 3 Beat with a whisk until fluffy and light in color.

   

4. 4 Add the egg liquid in 2 batches and beat well with a whisk.

   

5. 5 Sift in the mixed flour and matcha powder, add vanilla extract and mix well with a spatula.

   

6. 6 Knead it into a smooth dough with your hands and put it in the freezer for about 30 minutes to freeze into a slightly hard dough.

   

7. 7 Grease the mold with butter and refrigerate until ready.

   

8. 8 Take out the frozen dough and roll it into dough.

   

9. 9 Use a round mold to carve out a round dough.

   

10. 10 Press the dough onto the chrysanthemum mold.

    

11. 11 Press the mold with a rolling pin to remove excess tart crust.

    

12. 12 Make some small holes with a fork. Place the tart shell into the preheated oven and bake at 170 degrees for 15 minutes. (Time and temperature are for reference only, please adjust appropriately according to the temperament of your own oven)

    

13. 13 It’s time to make the pumpkin filling during the baking time. Cut the pumpkin into small slices, cover with plastic wrap, and microwave for 5 minutes.

    

14. 14 Take out the pumpkin, add powdered sugar and butter and beat with a food processor.

    

15. 15 Beat the fine pumpkin puree, put it into a piping bag, and store it in the refrigerator for later use.

    

16. 16 Let the baked tart shell cool and unmold.

    

17. 17 Squeeze the pumpkin puree onto the tart shell. Completed.

    

18. 18 The beautiful matcha pumpkin tart was born.

    

19. 19 Appreciate the finished product.

    

20. 20 Appreciate the finished product.

    

21. 21 Appreciate the finished product.

    

22. 22 Appreciate the finished product.

    

23. 23 Appreciate the finished product.

    

24. 24 Appreciate the finished product.

    

25. 25 Appreciate the finished product.

    

26. 26 Appreciate the finished product.