南瓜蛋塔(Pumpkin Egg Tart)

因为南瓜蜜月的狂风来势汹汹，刮到安迪兴致勃勃，

才清理最后的南瓜泥，又忍不住再抬回2粒南瓜，

哈。。。。。哈。。。。。

人家喜欢热闹嘛，没办法！

With everyone so hyped up about the current "Pumpkin Month", I couldn't help but get caught up in the excitement. Sure, I've just finished off my pumpkin paste, but I really could not resist the temptation of picking up another 2 pumpkins at the store. Hehe, can't blame me for wanting to join in the fun!

先来个，甜香的南瓜蛋塔，

再泡壶热茶，这样亮丽心情的下午茶，就有着落了。

 

First serve a sweet and delicious Pumpkin Egg Tart, then down it with a refreshing cup of hot tea. Mmm, a wonderful tea break!

南瓜蛋塔

塔皮材料：

（可做12个）

面粉 200克
黄糖1汤匙
盐 1/8 茶匙
冷化无盐奶油 80克，切成小方块
冰水 2汤匙

做法：
1。 在一个碗内，将面粉，黄糖和盐混合均匀。
2。 加入方块奶油，用朔胶刮刀刮拌成粗状面团。
3。 加入冰水，搓拌成顺滑面团，用保鲜纸包好，放到冰箱冷藏1小时。
3。 将面团分成分成12份，每份约30克。 将份面团搓圆压扁，铺到一个已经涂上油的满分模子里，用手指压成一个凹入的满分形。 
4。将塔模放入预热烤炉，以180度烤约10分钟或淡淡的金黄色即可。
5。把塔从取烤箱取出，脱模备用。

内馅材料：
南瓜泥 120克 
细砂糖 35克
鸡蛋 1个
鲜奶 100克
低筋面粉 5克
盐少许

做法:


1。将所有的材料放入容器里，用打蛋器搅拌均匀成为顺滑糊状。然后过滤。蛋糊放置休息一会儿至无气泡才使用。
2。把蛋糊倒入以上烤好备用的塔皮里至9分满。

3。把塔送入预热后的烤箱，以180度烘烤大约25分钟至挞表层的蛋糊没有移动即可。


Pumpkin Egg Tart

Pie Dough Ingredient:
(yeild 12 pics)

200gm plain flour
1 tbsp brown sugar
1/8tsp salt
80gm unsalted butter, cubed and chilled
2 tbsp icy cold water

Method

1. Combine flour, sugar and salt in a mixing bowl.
2. Add in cubed butter, using a pastry cutter, work in the butter into the flour until mixture looks like a coarse meal.
3. Add in water and stir to combine. Lightly fold into a soft dough, cling wrap and chill for at least 1 hour. (while chilling the dough, I proceed in making the filling)
4. Divide dough into 12 portion of 35gm each. Roll into a ball. On a floured surface, lightly roll out into a round disc. Place it into a greased tart tin, pushing the dough up to the sides evenly. 
5. Place the tart tins into the preheated oven at 180'C ,bake for 10 minutes or till light golden colour. Remove the tart from the tin and set aside for later use.    

filling :
120g mashed pumpkin
35g caster sugar
1 egg
100g fresh milk
5g cake flour
some salt

Method :

1. Put all ingredients ia a mixing bowl, use egg beater beat until well combine. Strain the egg mixture and set aside for resting until burble-less.
2。Pour the egg mixture into the baked tart skin until 90% full.

3。Place the egg tart into the preheated oven at 180'C bake for 20 - 25 minutes,

这南瓜蛋塔的糊馅，幼滑带南瓜香，

甜度适中，跟含奶油香气的塔皮很搭，

个人还蛮喜欢的。

The soft and smooth filling of this Pumpkin Egg Tart gives off a strong pumpkin aroma that blends well with the slightly milky taste of the tart pastry. Frankly, I really like it!

南瓜泥呈现的自然金黄色，金澄澄，

很是讨喜：） 

This gorgeous golden color, a result of the pumpkin paste, gives the tart its eye-catching beauty.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).