How to make pumpkin tart

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Maybe you need to learn from me how to make a pumpkin tart

1.1212 Pie crust: Beat softened butter and powdered sugar until pale

2.2121 Add egg yolk and mix well

3. Sift in low flour, almond flour and salt

4. Use a rubber spatula to mix the above materials evenly. Shape it into a ball with your hands, put it in a fresh-keeping bag, and refrigerate for 1 hour

5. After refrigeration, spread the dough about 0.2-0.3cm on the baking cloth and sprinkle with powder on top and bottom.

6. Move the dough into the mold, shape it in the mold, remove the excess dough around it, poke more holes inside with a fork, and then refrigerate for half an hour. After half an hour, put it in a preheated oven at 180 degrees, middle layer, and bake for about 10-15 minutes. If you feel that the middle is bulging, you can press it with a spoon.

7. While the tart crust is refrigerated, you can make the almond cream filling; beat the softened butter and granulated sugar; then add the egg liquid several times, mix a little bit and then the rest until it is completely mixed; then add the almond powder and salt and mix well; then add the fresh cream (or wine) and mix well, and the almond cream filling is ready.

8. After the tart crust is baked, leave it until it is not hot.

9. Add almond cream filling and smooth. Then add the chopped chestnuts; bake in the oven at 180 degrees for 20-30 minutes

10. Remove from the oven until the surface has a beautiful baking color (it doesn’t matter if the fire is too high)

11. Whipped cream filling: Beat the whipped cream sugar until it solidifies and does not flow, then spread it on the cooled tower, spreading it thinly around and thicker in the middle.

12. Pumpkin cream: Mix cream cheese, granulated sugar and salt evenly; then add pumpkin puree in batches and mix evenly

13. Then add the fresh cream and mix evenly. Mix thoroughly until it becomes thick. Depending on the consistency, you may need to add melted butter. You may not need to add it or you may need to add less, depending on the water content of the pumpkin.

14. Put the pumpkin puree into a piping bag and use a Monbron piping nozzle.

15. On the tower covered with fresh cream, squeeze pumpkin cream in a circle, making it slightly lower around the edges and slightly higher in the middle. Just a little decoration

This pumpkin tart is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.