Ingredients
½ cup butter
¼ cup powdered sugar
2 eggs
½ teaspoon vanilla
1 cup flour
2 tablespoon raspberry jam
For the béchamel
2 tablespoon butter
2 tablespoon flour
1 cup milk
2 eggs
2 cups mashed pumpkins
2 tablespoon honey
¼ cup powdered sugar
2 eggs
½ teaspoon vanilla
1 cup flour
2 tablespoon raspberry jam
For the béchamel
2 tablespoon butter
2 tablespoon flour
1 cup milk
2 eggs
2 cups mashed pumpkins
2 tablespoon honey
Method
- Preheat the oven to 180 C.
- Beat butter and sugar until creamy, then add the eggs and vanilla continue beating.
- Gradually add flour, continue beating until soft dough.
- Roll out the dough and line a tart tin.
- Spread the jam over the tart to cover the entire bottom.
For the béchamel
- In a pan over a medium heat, melt butter then add flour and stir for 3 minutes.
- Add milk, lower the heat simmer , stirring with a wire whisk until smooth and thickened
- Remove from heat; whisk in eggs and pumpkin purée while stirring.
- Stir the honey into the béchamel.
- Fill the tart with béchamel and pumpkin filling.
- Bake for 30 minutes or until doneness.
- Beat butter and sugar until creamy, then add the eggs and vanilla continue beating.
- Gradually add flour, continue beating until soft dough.
- Roll out the dough and line a tart tin.
- Spread the jam over the tart to cover the entire bottom.
For the béchamel
- In a pan over a medium heat, melt butter then add flour and stir for 3 minutes.
- Add milk, lower the heat simmer , stirring with a wire whisk until smooth and thickened
- Remove from heat; whisk in eggs and pumpkin purée while stirring.
- Stir the honey into the béchamel.
- Fill the tart with béchamel and pumpkin filling.
- Bake for 30 minutes or until doneness.
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