Easy Rich Kabocha Tart

Name: Easy Rich Kabocha Tart
Cuisine: American
Ingredients: 200 grams Kabocha squash; 150 ml Milk; 100 ml Heavy cream; 60 grams Light brown sugar (or white sugar); 6 grams Gelatin; 1 Tart crust (18cm)

cookpad.japan @cookpad_jp

I harvested tons of kabocha squash in my home garden!
This recipe was put together to use up my kabocha squash. I was also inspired to make a recipe for sweets. My motto is "easy and delicious."

Mix everything well! That's about it.
Have fun with the decoration.
Try decorating it for Halloween. Recipe by RIKA MAMA

I harvested tons of kabocha squash in my home garden!
This recipe was put together to use up my kabocha squash. I was also inspired to make a recipe for sweets. My motto is "easy and delicious."

Mix everything well! That's about it.
Have fun with the decoration.
Try decorating it for Halloween. Recipe by RIKA MAMA

cookpad.japan @cookpad_jp

I harvested tons of kabocha squash in my home garden!
This recipe was put together to use up my kabocha squash. I was also inspired to make a recipe for sweets. My motto is "easy and delicious."

Mix everything well! That's about it.
Have fun with the decoration.
Try decorating it for Halloween. Recipe by RIKA MAMA

I harvested tons of kabocha squash in my home garden!
This recipe was put together to use up my kabocha squash. I was also inspired to make a recipe for sweets. My motto is "easy and delicious."

Mix everything well! That's about it.
Have fun with the decoration.
Try decorating it for Halloween. Recipe by RIKA MAMA

Saved

Ingredients

200 gramsKabocha squash
150 mlMilk
100 mlHeavy cream
60 gramsLight brown sugar (or white sugar)
6 gramsGelatin
1Tart crust (18cm)

Saved

Steps

1

Peel the kabocha. Chop up the skin into large chunks. Do not throw them away.
2

Chop up the kabocha squash into bite sizes. Put them into a bowl and cover with plastic wrap. Microwave to soften.
3

Cut the kabocha skin into preferred shapes, then heat in the microwave.
4

Soak the gelatin in 2 tablespoons of water. After a while, heat in the microwave and make sure it dissolves completely.
5

Heat the milk in a pan over low heat. Add sugar to dissolve. Take care not to boil.
6

Put the softened kabocha squash chunks into a blender. Add the milk from step 4 and blend.
7

When that's cooled down slightly, add the heavy cream and the dissolved gelatin. Blend everything together.
8

Pour the mixture into the tart crust. Chill in the fridge for 1 to 2 hours.
9

When hardened, decorate to finish!
10

Make petit tarts and decorate with whipped cream or microwaved and softened kabocha squash - so cute.
11

Decorate the edge of the tart with whipped cream and kabocha chunks - looks gorgeous.