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For Fall Or Halloween: Kabocha Squash Tart Recipe

For Fall or Halloween: Kabocha Squash Tart Recipe
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Serving : 4
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Prepare the ingredients before making For Fall or Halloween: Kabocha Squash Tart in your home. Then, follow these steps below to serve For Fall or Halloween: Kabocha Squash Tart for your family or friends.

Ingredients: For Fall or Halloween: Kabocha Squash Tart

  • 400 to 500 grams Kabocha squash
  • 400 ml Water
  • 2 cups' worth Sugar
  • 1:1 water to sugar ratio
  • 20 grams Honey
  • 1 Butter
  • The tart crust:
  • 75 grams Unsalted butter
  • 35 grams Granulated sugar (or white sugar)
  • 1 large Egg yolk
  • 110 grams Cake flour
  • 40 grams Almond flour
  • For the almond cream:
  • 60 grams Unsalted butter
  • 60 grams Ground almond powder
  • 60 grams Granulated sugar (or white sugar)
  • 1 large Egg
  • 1 tsp Rum (optional)
  • For the topping:
  • 200 grams Heavy cream
  • 15 to 20 grams Sugar
  • 1 Nappage

How to Make For Fall or Halloween: Kabocha Squash Tart

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make For Fall or Halloween: Kabocha Squash Tart in your home by yourself.

    Step 1
  • Make the tart crust. Refer "Basic Tart Crust"by user "Yukirain".
  • Step 2
  • Make the almond cream. Mix the room temperature butter and sugar together. When they are mixed together, add the egg and mix again.
  • Step 3
  • Add the sifted almond flour and mix in. Add rum to taste.
  • Step 4
  • Put the almond cream in the tart crust, and bake in a preheated 360°F/180°C for about 40 minutes.
  • Step 5
  • When it's baked, leave to cool in the tart pan.
  • Step 6
  • While the tart cools, make the topping. Cut the kabocha squash into 1-2 cm cubes and cut up the skin (you could cut up the skin after cooking the kabocha squash).
  • Step 7
  • Put water, the sugar, and honey in a pan and heat until the sugar is dissolved. Add the kabocha squash and cut up the skin.
  • Step 8
  • When it's bubbling, turn the heat down to low. Cover with a piece of aluminium foil placed on top of the contents of the pan to act as a drop lid (otoshibuta). Simmer until a bamboo skewer goes through a piece of kabocha squash easily.
  • Step 9
  • When the kabocha squash has been simmered until tender, turn off the heat and leave in the pan until cooled (if possible, leave it to cool in the refrigerator until the next day).
  • Step 10
  • When the kabocha squash has cooled, take each piece out and pat dry with paper towels.
  • Step 11
  • Heat a pan to melt the butter, and sauté half of the dried kabocha squash pieces.
  • Step 12
  • You just need to brown the pieces slightly (I just did half the pieces, but you can sauté all the kabocha squash if you like. Or you can omit this step entirely. It's up to you.)
  • Step 13
  • When the kabocha squash is sautéed, pile them up on the baked and cooled tart.
  • Step 14
  • Brush with the apricot glaze. Chop up 2 to 3 of the simmered kabocha squash skin pieces and scatter on top.
  • Step 15
  • Whip the cream with sugar until soft peaks form, and decorate the tart with it. (I used a round icing tip, but use whatever you like.)
  • Step 16
  • If you have time, you should have some leftover tart crust dough, so make some cut out cookies with it to decorate the tart with.
  • Step 17
  • Since this tart is for Halloween, I made pumpkin and heart shaped cut out cookies to decorate.
  • Step 18
  • You can also dust the perimeter of the tart with powdered sugar.
  • Step 19
  • You don't have to sauté the kabocha squash pieces, but the butter fragrance makes the tart more delicious, so I recommend it.
  • Step 20
  • Here's how it looks when cut.
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