Marbled Kabocha Squash and Cheese Tart

Name: Marbled Kabocha Squash and Cheese Tart
Yield: 6 servings
Cuisine: American
Ingredients: 1 Any pastry base (18 cm); 200 grams Kabocha squash (peeled and de-seeded); 1 ●Whole egg; 50 grams ●Sugar; 100 grams ●Cream cheese; 100 ml ●Milk; 1 tbsp ●Rum; 1 tbsp Pure cocoa powder; 1 dash Milk

cookpad.japan @cookpad_jp

I poured kabocha squash cheesecake mix into a tart base and tried baking it.
It looked kind of plain, so I tried marbling it for a pretty look.

There aren't many tips. You just need to mix it with a hand mixer.
The marbled tarts are pretty so give it a try. Recipe by twinflower

I poured kabocha squash cheesecake mix into a tart base and tried baking it.
It looked kind of plain, so I tried marbling it for a pretty look.

There aren't many tips. You just need to mix it with a hand mixer.
The marbled tarts are pretty so give it a try. Recipe by twinflower

cookpad.japan @cookpad_jp

I poured kabocha squash cheesecake mix into a tart base and tried baking it.
It looked kind of plain, so I tried marbling it for a pretty look.

There aren't many tips. You just need to mix it with a hand mixer.
The marbled tarts are pretty so give it a try. Recipe by twinflower

I poured kabocha squash cheesecake mix into a tart base and tried baking it.
It looked kind of plain, so I tried marbling it for a pretty look.

There aren't many tips. You just need to mix it with a hand mixer.
The marbled tarts are pretty so give it a try. Recipe by twinflower

Saved

Ingredients

6 servings

1Any pastry base (18 cm)
200 gramsKabocha squash (peeled and de-seeded)
1●Whole egg
50 grams●Sugar
100 grams●Cream cheese
100 ml●Milk
1 tbsp●Rum
For Marbling
1 tbspPure cocoa powder
1 dashMilk

Saved

Steps

1

Prepare the tart base. Seefor instructions. Bake the tart base at 160°C for 35 minutes and leave in the tart tin to cool.
2

Remove the seeds from the kabocha squash and microwave until soft. Peel the skin. You need about 1/4 of a kabocha squash.
3

Add the kabocha squash and ingredients marked with ● to a food processor or mixer and blend together until smooth.
4

Pour the mixture into the tart base. (Any batter left in the mixer will be used later for the marbling.) Preheat the oven to 180°C.
5

Add the cocoa to the warmed milk and mix with 2 tablespoons of the kabocha squash mixture. Mix until it is thick but still runny and strain.
6

Note: Strain the mixture as if there is any cocoa powder left, it will be hard to pipe the mixture. Melted chocolate can be used instead of cocoa.
7

Make a cone out of parchment paper as shown in the photograph. Fill with the cocoa mixture and twist to seal off the top. Hold it at the bottom.
8

Snip the tip off the cone so that the mixture comes out and pipe it as shown in the photograph. Try not to get any mixture on the sides of the tart.
9

Pass a chopstick or similar utensil through the mixture vertically to create the marbled pattern.
10

Turn the preheated oven down to 160°C and bake the tart for 30 minutes.
11

Once cooked, leave to cool, then wrap it and place it in the refrigerator to chill.
12

You could make this with a Halloween theme. Have a look here for instructions. Moist Pumpkin Tart for Halloween -
https://cookpad.wasmer.app/us/recipes/155804-pumpkin-tart-for-halloween

Pumpkin Tart for Halloween