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Kabocha Squash Tart Recipe

Kabocha Squash Tart Recipe
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Serving : 8
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Prepare the ingredients before making Kabocha Squash Tart in your home. Then, follow these steps below to serve Kabocha Squash Tart for your family or friends.

Ingredients: Kabocha Squash Tart

  • For the tart crust:
  • 80 grams Butter
  • 40 grams Granulated sugar
  • 1 Egg yolk
  • 1/2 Coffee creamer
  • 140 grams Cake flour
  • For the filling:
  • 200 grams Unpeeled kabocha squash (remove seeds)
  • 200 ml Heavy cream
  • 30 grams Granulated sugar
  • 2 Beaten eggs
  • 5 drops Vanilla extract

How to Make Kabocha Squash Tart

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Kabocha Squash Tart in your home by yourself.

    Step 1
  • Knead the butter into a paste. Add granulated sugar and mix until whitened.
  • Step 2
  • Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate).
  • Step 3
  • Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula.
  • Step 4
  • When smooth, press and knead with your hands. Bring the dough together.
  • Step 5
  • Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
  • Step 6
  • Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave.
  • Step 7
  • If using a microwave, 4 minutes at 700W. Or, use a steamer (don't simmer since it'll become watery). Set aside to cool.
  • Step 8
  • Grease a tart pan with butter and coat with cake flour. Chill in the fridge.
  • Step 9
  • Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork.
  • Step 10
  • Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃.
  • Step 11
  • Set aside the baked crust to cool.
  • Step 12
  • Combine the kabocha (Step 7) and all ingredients for the filling in a bowl and mix everything together. Pour into the baked tart crust. Bake for 20 minutes at 180℃. It's done when it's golden brown.
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