How to make milky pumpkin egg tarts

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  1.Wash the pumpkin, peel and cut into slices.

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  2. Place in a plate and wrap with plastic wrap.

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  3.Put it into the pot and steam until cooked.

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  4.Put the steamed pumpkin into the blender.

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  5.Add the whole egg liquid.

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  6.Add light cream and sugar.

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  7. Start the mixer and beat for one minute until thick and smooth.

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  8. Pour the beaten pumpkin milk paste into the tart shell until it is eighty-nine percent full.(I only have these eight tart shells left)

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  9.Send in the preheated Bake in the middle rack of the oven at 180 degrees for 20-25 minutes.

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  10. Just sprinkle a little coconut milk after it comes out of the oven.(You can leave it out if you don’t have grated coconut)

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  11. Finished product picture.