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Kabocha Squash Tart With An Easy Tart Crust Recipe

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

Ingredients: Kabocha Squash Tart with an Easy Tart Crust

  • 400 grams Kabocha squash
  • 70 grams Sugar
  • 1 Egg
  • 150 ml Heavy cream
  • 120 grams Plain biscuits
  • 80 grams Butter

How to Make Kabocha Squash Tart with an Easy Tart Crust

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Kabocha Squash Tart with an Easy Tart Crust in your home by yourself.

    Step 1
  • I used plain biscuits (cookies) bought at a 100 yen store. An individual bag contains 120g of biscuits. If you use a food processor, you can crush the biscuits really easily into a fine powder. ♪
  • Step 2
  • Make about a 1cm cut in the top of the bag and squeeze out any air. Close up the cut with tape and crush the biscuits with a rolling pin until it's turned into a fine powder.
  • Step 3
  • Microwave the butter for 20 to 30 seconds to melt. (Please adjust the time depending on your microwave.)
  • Step 4
  • Open up the bag of crushed biscuits and pour into the butter. Mix thoroughly.
  • Step 5
  • Line the sides of a removable-bottom tart pan with parchment paper. Press in the crushed biscuit mixture from Step 4. (There's no need to line the bottom.)
  • Step 6
  • Smooth out the crust. Using a spoon or a rubber spatula, press it down firmly.
  • Step 7
  • Peel the kabocha squash and remove the seeds. Weigh about 400g and chop into bits about 1cm in thickness. It will become tender faster if it's cut even thinner.
  • Step 8
  • Microwave or simmer the kabocha squash until tender.
  • Step 9
  • Drain off the water in a colander or sieve.
  • Step 10
  • Transfer into a bowl and mash with a spatula. (If you have a masher, use that.)
  • Step 11
  • Add sugar and mix together.
  • Step 12
  • Now add the egg and mix in.
  • Step 13
  • Add the unwhipped heavy cream, and mix well.
  • Step 14
  • Pour the mixture into crust-lined pan from step 6.
  • Step 15
  • Bake in a preheated 170℃ oven for 45 to 50 minutes. When done, set aside to cool down without removing the pan. Then chill in the refrigerator, in the pan.
  • Step 16
  • Please adjust the baking time and temperature to your oven. Make sure it's cooled down well before slicing.
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