Pumpkin Egg Tart

Name: Pumpkin Egg Tart
Yield: 301 g
Ingredients: Almond Breeze Original 130 ml; Salt 1 회분(1/3작은술); Allulose Powder 20 spoon; Raw Egg 60 g; Quick Oatmeal 20 g; Steamed Pumpkin 70 g

216 kcal

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Ingredients

Main ingredients

Almond Breeze Original 130 ml
Salt 1 회분(1/3작은술)
Allulose Powder 1 spoon
Raw Egg 60 g
Quick Oatmeal 20 g
Steamed Pumpkin 70 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 43.71 g 59%

Protein 12.09 g 16%

Fat 8.09 g 25%

Serving size 301g

Cooking steps

1

Wash the pumpkin thoroughly, peel it, and cut it into small pieces.
2

Steam the pumpkin pieces until soft.
3

Place the cooled pumpkin in a bowl and mash it until smooth.
4

Add eggs, milk, and sugar to the mashed pumpkin and mix well.
5

Evenly fill the tart molds with the batter.
6

Bake in a preheated oven at 180°C (356°F) for 20~25 minutes.

Pumpkin Egg Tart

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