Mini Pumpkin Tart

Ingredients:

Crust:

50g softened unsalted butter

55g powdered sugar

150g cake flour

1 egg

Filling:

100g pumpkin puree

180g heavy cream

40g condensed milk

3 egg yolks

Instruction:

1. Soften the butter. Add in powdered sugar, mix until smooth. Add in 1 egg, mix until smooth. Add in cake flour, mix and knead. Flatten the dough and wrap the dough with plastic wrap, and then keep it in the fridge for half an hour.
2. Divide the dough into 9 parts. Roll into small balls. Take nine cupcake liners (6cm diameter); press the crust into the cupcake liners.
3. In a clean bowl, mix pumpkin puree, heavy cream, condensed milk, and egg yolks until well combined.
4. Pull the filling into the cups.
5. Preheat the oven to 356℉(180℃) and bake for 35 minutes.
6. Let the tart cool down on the cooling rack.