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Healthy Kabocha Squash Cheese Tart
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A picture of Healthy Kabocha Squash Cheese Tart.

Healthy Kabocha Squash Cheese Tart

cookpad.japan
cookpad.japan @cookpad_jp

As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.

The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121

As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.

The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121

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Healthy Kabocha Squash Cheese Tart

cookpad.japan
cookpad.japan @cookpad_jp

As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.

The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121

As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.

The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121

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Ingredients

6 servings
  1. For the filling:
  2. 200 gramsKabocha squash (peeled, seeded)
  3. 200 gramsCottage cheese (strained type)
  4. 3 tbsp●Sugar
  5. 2●Eggs (whole)
  6. Tart crust
  7. 100 gramsWheat Germ Biscuit
  8. 30 gramsButter
  9. 2 tbspMilk
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Steps

  1. 1

    Create the tart crust. If you have a food processor that's pretty convenient. Break up the biscuit into a bowl, and use a rolling pin to smash it up into powder. Add the butter and milk and mix well.

  2. 2

    Pour Step 1 into your pan, and use your hands or the back of a spoon to press down on it to even it out.

  3. 3

    Now make the filling. Cut the kabocha into whatever-sized pieces and microwave to soften. Remove the peel and strain.

  4. 4

    Add the kabocha and the remaining ● ingredients to the bowl, and use a whisk to mix well.

  5. 5

    Pour the pumpkin on top of the tart crust. Lightly tap the pan to remove the air.

  6. 6

    Bake in the oven at 180°C for 35 minutes and it's complete.

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cookpad.japan
cookpad.japan @cookpad_jp
on July 14, 2014 11:57

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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