Pumkin Tart

  

We have plenty of pumkins at home. Keep on serching pumkin's recipies and final drcided to go for this lovely tart. But to me I think it is a bit sweet. But my mom says it is just nice. I'll cut down the sugar to 30gm instead of 40gm the next round I do it. It taste better if serve it with fresh cream. I'm too tired to do it last nite cos its late! I got this recipes from Yochana. Thanks for sharing. I love her blog!

Pastry:

150 gm. plain flour
75 gm. butter
a dash of salt
30 gm. sugar
1/2 egg (beaten)

For fillings: Mix them altogether

100 gm. pumpkin (skinned, steamed and mashed)
40 gm. soft brown sugar
1 large egg
30 gm. evaporated milk

Method:

(1) Pastry: Sieve plain flour into a large mixing bowl. Add in butter , sugar and salt and mix till it resembles breadcrumbs. 
(2) Add in beaten egg and mix till a pliable dough is formed. Judge the dough yourself, if it's too wet, don't add all and if it's too dry, add a little more egg. Do not overmix dough otherwise gluten will form and your pastry becomes rubbery. Rest the dough for 15 mins.
(3) Press dough into tart mould and trim off excess flour at the rim. 
(4) Scoop fillings into tart moulds.
(5) Bake at 180C for about 20 mins. till pastry is golden. Cool well.