Pumpkin egg tarts

Pumpkin egg tarts



  • Butter 70g
  • Icing sugar 30g (I use molasses sugar)
  • Salt 1g
  • Vanilla essence 1 tsp (omitted)
  • Beaten egg 20g
  • Cake flour 150g

Pumpkin egg custard

  • Pumpkin purée 180g
  • Salt 1g
  • Sugar 50g (found it slightly sweet, can cut down I think )
  • Egg 1
  • Milk 150g
  • Cake flour 6g


  1. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Knead and form to a ball. Divide dough into 10 portions and roll into balls.
  2. Cover with cling wrap and chill in freezer for at least half and hour
  3. Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes.
  4. Whisk sugar, cake flour and salt in a medium bowl. Whisk in milk, egg and pumpkin purée until combined.
  5. Sift egg mixture TWICE to achieve smooth egg mixture.
  6. Carefully pour egg mixture into each tart shells.
  7. Bake tarts for 25mins at preheated oven 180 degree.