Hello everyone, a happy Wednesday from Thailand! 🤗
This afternoon, I made a less-sweet dessert to enjoy. It's a special recipe for egg tarts that doesn't use ready-made tart shells. Instead, I made the tart shells myself with just two ingredients: pumpkin and oats. I baked them until they were crispy, creating the tart shells ready for the egg filling.
I'll separate the ingredients and method into two parts: the tart shell and the egg mixture. It's very easy to make and delicious. Here it is!
🥧 Tart Shell Ingredients
- 120 grams steamed pumpkin
- 30 grams oats
🥚 Egg Mixture Ingredients
- 140 grams milk
- 35 grams sugar
- 2 eggs
- 130 grams whipping cream
- 10 grams sweetened condensed milk
🥣 Procedure
- I'll start by making the tart shells. Mix the warm, steamed pumpkin with the oats. Knead and mix them together until a dough forms that can be shaped. If the mixture is too wet, add more oats and mix again.
Divide the mixture into 4 equal portions.
Place them into cupcake paper liners. Press the center to form a tart shell shape.
Bake at 180 degrees Celsius. It took me 10 minutes.
Remove from the oven and let them cool on a wire rack.
- The next step is to make the egg mixture. Mix the fresh milk, sugar, eggs, whipping cream, and sweetened condensed milk together until the sugar is fully dissolved.
- Strain the mixture through a fine-mesh sieve to achieve a smoother texture.
- Pour the egg mixture into the pre-baked and completely cooled tart shells.
- Bake at 180 degrees Celsius. It took me 20 minutes, or until cooked through.
- Remove from the oven and let them cool on a wire rack.
- The creamy, smooth egg custard filling pairs with the crisp-yet-tender oatmeal pumpkin cup, creating a delightful contrast in textures that complement each other perfectly.
- It has just the right amount of sweetness and a fragrant aroma, delicious and nutritious.
- Give it a try, my friend! Enjoy it while it's warm, paired with your favorite drink. Thanks for stopping by, and see you next time!😃