Kabocha Pudding Tart

Are you looking for recipe inspiration Kabocha Pudding Tart ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Kabocha Pudding Tart What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Kabocha Pudding Tart, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Kabocha Pudding Tart delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Kabocha Pudding Tart adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Kabocha Pudding Tart home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Kabocha Pudding Tart use 8 type of material and 9 manufacturing step. Here’s how to make the dish.

I made some rich pumpkin squash pudding that is delicious by itself, but even more tasty if you pour it into a tart crust.nnThis is simple, so I have no hints. Recipe by Ayuna

Ingredients and spices that need to be prepared to make Kabocha Pudding Tart:

  1. 120 grams Kabocha squash
  2. 120 ml Heavy cream
  3. 90 ml Milk
  4. 12 grams Granulated sugar
  5. 30 grams Condensed milk
  6. 5 grams Gelatin
  7. 2 tbsp Water
  8. 1 Vanilla extract

Steps to make Kabocha Pudding Tart

  1. Referring to the basic pâte sucrée recipe, make the tart crust and blind bake.
  2. Remove the guts and seeds from the kabocha, wrap in plastic wrap, and microwave at 500 W for 3.5 minutes.
  3. Place the microwaved kabocha into a food processor and blend until smooth.
  4. Place the mashed pumpkin squash, heavy cream, milk, and granulated sugar into a pot, and over a heat mix the ingredients with a spatula so that they become mashed together
  5. Turn off the heat right after it starts to boil, and add in the condensed milk add vanilla essence.
  6. Microwave the gelatin soaked in water for 20 seconds, add to Step 5, and mix well.
  7. Pass it through a strainer, pour into the tart crust, and let chill in the fridge for more than 3 hours.
  8. It's done.Top it with heavy cream or caramel sauce if you like.
  9. This is a light recipe without the tart crust “Simple & Rich Kabocha Pudding”.nnhttps://cookpad.com/us/recipes/147139-simple-rich-pumpkin-pudding

How ? It’s easy? That’s how to make Kabocha Pudding Tart which you can practice at home. Hopefully useful and good luck!

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