Process for producing squash egg tart

Abstract

The utility model discloses a nutrient-enriched egg tart incorporating mashed squash into the custard filling to enhance its nutritional value, particularly in terms of beta-carotene, fiber, and natural sweetness, without compromising the tart’s traditional texture and flavor. The egg tart consists of a shortcrust pastry shell made from flour, sugar, salt, butter, and cold water, and a custard filling composed of eggs, egg yolks, sugar, warm water, evaporated milk, vanilla extract, salt, and mashed cooked squash. The method includes preparing the dough, forming and chilling the tart shells, steaming and mashing the squash, preparing the custard mixture with the squash incorporated, straining the mixture, filling the tart shells, and baking. The resulting product is a visually appealing, smooth-textured, and nutrient-fortified egg tart that utilizes an indigenous crop to promote functional and sustainable food innovation.