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Pumpkin tart is delicious. Who has never tried. Recommended. Easy to do too.

Tart Section

- 140 grams of all-purpose flour

- 20 grams of icing sugar

-1 / 4 teaspoon salt

-Fresh, fresh, diced butter (cold) 75 grams

- 25 grams of chicken eggs

* Refrigerated 30 minutes before printing (size 8 inches)

* Baking fire on the bottom 170 degrees 35 minutes

* Stay cool before filling.

Pumpkin filling part

- 3 chicken eggs

- 65 grams of sugar

-1 / 8 teaspoon salt

- 230 grams steamed pumpkin

- 110 grams of fresh milk

-1 / 4 teaspoon cinnamon

* Bake fire on top, bottom 175 degrees, 50-60 minutes until cooked.

* Refrigerated before eating

# Pumpkin # pumpkinpierecipe # Giving out recipes # Pumpkin pie # halwean 2025

2025/10/22 Edited to

จากประสบการณ์การทำทาร์ตฟักทองด้วยตัวเอง สิ่งที่สำคัญที่สุดคือการเตรียมแป้งให้เย็นก่อนนำไปอบ เพื่อให้แป้งมีเนื้อกรอบ ไม่แข็งกระด้าง และเมื่อผสมไส้ฟักทองควรนึ่งฟักทองจนสุกนุ่มแล้วค่อยนำมาปั่นกับส่วนผสมอื่นๆ เพื่อให้เนื้อคัสตาร์ดเนียนละเอียดมากขึ้น นอกจากนี้การอบทาร์ตที่อุณหภูมิ 170-175 องศาเซลเซียสในเวลาประมาณ 35-60 นาที จะช่วยให้อบไส้และแป้งได้สมบูรณ์แบบ ไส้ไม่แฉะและแป้งไม่ไหม้หรือยังไม่สุก โดยหลังจากอบแล้วควรพักทาร์ตไว้ในตู้เย็นประมาณ 2-3 ชั่วโมงก่อนทาน เพื่อให้เนื้อคัสตาร์ดเซตตัว เนื้อนุ่มขึ้นและรสชาติกลมกล่อมมากขึ้น สำหรับผู้ที่ชอบกลิ่นหอมอบเชย การเพิ่มอบเชยประมาณ 1/4 ช้อนชาจะช่วยเพิ่มรสชาติให้ฟักทองทาร์ตมีเสน่ห์มากขึ้น นอกจากจะทำง่ายแล้ว ยังเหมาะกับช่วงเทศกาลฮาโลวีนหรือวันหยุดที่ต้องการทำขนมสไตล์โฮมเมดแสนอร่อยอีกด้วยค่ะ

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