Milk Bread Crumbs
1 1/4 cup unsalted butter, softened (250g)
2 egg yolks
1 cup heavy cream, scalded (240ml)
4 cups all-purpose flour, sifted (480g)
To taste salt
A pinch of nutmeg
6 tablespoons chopped fresh parsley
Stuffing
350g Japanese pumpkin, cooked and mashed
400g dried beef, cleaned and soaked in hot water, then drained
1/2 cup vegetable oil (120ml)
1 1/2 medium onions, thinly sliced
4 cloves garlic, minced
1/2 cup scalded water (120ml)
1 cup diced fresh tomato, seeded
3 tablespoons chopped fresh cilantro
A pinch of black pepper
Garnish
Tart mold, 25cm in diameter
Milk Bread Crumbs
1 1/4 cup unsalted butter, softened (250g)
2 egg yolks
1 cup heavy cream, scalded (240ml)
4 cups all-purpose flour, sifted (480g)
To taste salt
A pinch of nutmeg
6 tablespoons chopped fresh parsley
Stuffing
350g Japanese pumpkin, cooked and mashed
400g dried beef, cleaned and soaked in hot water, then drained
1/2 cup vegetable oil (120ml)
1 1/2 medium onions, thinly sliced
4 cloves garlic, minced
1/2 cup scalded water (120ml)
1 cup diced fresh tomato, seeded
3 tablespoons chopped fresh cilantro
A pinch of black pepper
Garnish
Tart mold, 25cm in diameter
Milk Bread Crumbs
In a mixing bowl, combine all ingredients except parsley, until a smooth dough forms
Drain excess water from the parsley and mix into the dough
If too sticky, add more flour
Stuffing
1
Cook Japanese pumpkin in boiling water, then mash
Let cool and cut into cubes
2
Tenderize dried beef by soaking it in hot water, then draining
In a skillet, heat vegetable oil over medium-high heat
Add onions and cook until softened
Add garlic and cook for another minute
Add scalded water, bring to a boil, and simmer for 10 minutes
Add remaining ingredients, including pumpkin, and stir to combine. Reserve
Assembly
Grease the tart mold with butter
Roll out dough to fit
Place stuffing in center of dough
Bake at 200°C for 30 minutes or until golden brown
Let cool, then unmold and garnish with chopped cilantro.
