迷你南瓜塔 (Mini Pumpkin Tarts)

向来就很喜欢Ann Low 家的分享，

在收藏list里头排队的Mini Pumpkin Tarts 终于登场了。

 在Bake with Yan 买烘焙材料时，看见这迷你塔皮，

虽然有些厚，粗造，

但是配搭南瓜泥，还蛮香脆好吃。

经验不足，挤南瓜泥时，

不敢多挤，怕它烘焙后会泄溢，

结果是原份不增，出来的内馅略嫌不够，

(难怪，最后剩很多南瓜泥，）

有点“小家之气”，

如果再做，一定要大量挤满满。

烤香的杏仁片，有给这迷你塔加分哦。

迷你南瓜塔 (Mini Pumpkin Tarts)

Ingredients: makes 25

    Tart Pastry

    80g Butter

    40g Icing sugar

    1/4 tsp Salt

    1 Egg, lightly beaten

    1/2 tsp Vanilla extract

    200g Plain flour

     Filling

     350g Pumpkin, skinned

     35g Sugar

     45g Ground almond, sifted

     1 Egg

     extra  toasted almond flakes for topping

     Method:

     Tart Pastry

• Cream butter, icing sugar and salt until fluffy.
• Add egg and vanilla extract and mix well.
• Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
• Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.

      Pumpkin Filling

• Peel and seed pumpkin. Cut into small pieces and steam until done, about 10 minutes.
• Mash cooked pumpkin with a fork and combine sugar, egg and ground almond together to a thick paste.
• Fill piping bag with paste and pipe it on the prepared tarts. Garnish with almond flakes.
• Bake at 180 degrees C for about 20 minutes.

谢谢Ann的美好分享。

This post is linked to the event Little Thumbs up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Baby Sumo (Eat Your Heart Out)

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