Pumpkin Tart

Name: Pumpkin Tart
Yield: Makes one 20-cm tart
Cuisine: Asian
Ingredients: Gelatin sheets 4 g, soaked in iced water to soften; Fresh whole milk 25 g; Japanese pumpkin 200 g, peeled and seeds removed; Whipped cream 1 quantity; Egg yolk 1; Ground cinnamon a pinch; Egg whites 25 g; Sweet shortcrust pastry crust 1 quantity; Castor (superfine) sugar 30 g; Whipping cream (35% fat) 65 g; Castor (superfine) sugar 15 g; Vanilla extract ½ tsp

Preparation info

Makes
one
20 cm tart

Difficulty
Medium

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Sweet shortcrust pastry crust 1 quantity
Whipped cream 1 quantity

Asia
Japan
Pie
Microwave

Method

Prepare sweet shortcrust pastry crust using a 20-cm tart tin with fluted edges and a removable base. Prepare whipped cream.
Prepare pumpkin filling. Cut pumpkin flesh into cubes. Place in a microwave- safe dish and cook in the microwave oven for about 5 minutes at 600w (Medium).
Place