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Kabocha Pudding Tart Recipe

Kabocha Pudding Tart Recipe
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Serving : 6
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Prepare the ingredients before making Kabocha Pudding Tart in your home. Then, follow these steps below to serve Kabocha Pudding Tart for your family or friends.

Ingredients: Kabocha Pudding Tart

  • 120 grams Kabocha squash
  • 120 ml Heavy cream
  • 90 ml Milk
  • 12 grams Granulated sugar
  • 30 grams Condensed milk
  • 5 grams Gelatin
  • 2 tbsp Water
  • 1 Vanilla extract

How to Make Kabocha Pudding Tart

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Kabocha Pudding Tart in your home by yourself.

    Step 1
  • Referring to the basic pâte sucrée recipe, make the tart crust and blind bake.
  • Step 2
  • Remove the guts and seeds from the kabocha, wrap in plastic wrap, and microwave at 500 W for 3.5 minutes.
  • Step 3
  • Place the microwaved kabocha into a food processor and blend until smooth.
  • Step 4
  • Place the mashed pumpkin squash, heavy cream, milk, and granulated sugar into a pot, and over a heat mix the ingredients with a spatula so that they become mashed together
  • Step 5
  • Turn off the heat right after it starts to boil, and add in the condensed milk add vanilla essence.
  • Step 6
  • Microwave the gelatin soaked in water for 20 seconds, add to Step 5, and mix well.
  • Step 7
  • Pass it through a strainer, pour into the tart crust, and let chill in the fridge for more than 3 hours.
  • Step 8
  • It's done.Top it with heavy cream or caramel sauce if you like.
  • Step 9
  • This is a light recipe without the tart crust "Simple & Rich Kabocha Pudding".
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