No Need to Bake twice! Kabocha Tart Cake

Name: No Need to Bake twice! Kabocha Tart Cake
Yield: 18 servings
Cuisine: American
Ingredients: 1 optional Tart dough; 60 grams Butter; 40 grams Sugar; 1/2 Egg; 140 grams White flour; 1 net 350 grams without skin or pulp Kabocha squash; 70 grams Butter; 70 grams Sugar; 1 1/2 Egg; 3 tbsp Plain flour; 200 ml Heavy cream; 1 tsp Cinnamon; 1 dash Vanilla extract

cookpad.japan @cookpad_jp

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.

You can skip the tart crust. In that case, wrap the pan with foil so that the kabocha squash filling doesn't leak out

If the tart crust starts to get sticky while you are pressing it with your hands, don't use your finger tips, but press with your thumb pad. Recipe by Kamome mama

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.

You can skip the tart crust. In that case, wrap the pan with foil so that the kabocha squash filling doesn't leak out

If the tart crust starts to get sticky while you are pressing it with your hands, don't use your finger tips, but press with your thumb pad. Recipe by Kamome mama

cookpad.japan @cookpad_jp

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.

You can skip the tart crust. In that case, wrap the pan with foil so that the kabocha squash filling doesn't leak out

If the tart crust starts to get sticky while you are pressing it with your hands, don't use your finger tips, but press with your thumb pad. Recipe by Kamome mama

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.

You can skip the tart crust. In that case, wrap the pan with foil so that the kabocha squash filling doesn't leak out

If the tart crust starts to get sticky while you are pressing it with your hands, don't use your finger tips, but press with your thumb pad. Recipe by Kamome mama

Saved

Ingredients

18 servings

1optional Tart dough
60 gramsButter
40 gramsSugar
1/2Egg
140 gramsWhite flour
Filling
1net 350 grams without skin or pulp Kabocha squash
70 gramsButter
70 gramsSugar
1 1/2Egg
3 tbspPlain flour
200 mlHeavy cream
1 tspCinnamon
1 dashVanilla extract

Saved

Steps

1

Make the tart crust. Put the butter into a bowl and bring to room temperature. Mix in the sugar. Add the egg and mix. Add the sifted flour and mix until it lumps together.
2

Press the dough into a tart pan lined with paper. (optionally, chill in the refrigerator).
3

Scoop out the pulp from the kabocha and wrap with plastic wrap. Microwave until soft (about 5 minutes). Remove the skin with a knife. Cut into chunks that can go into a mixer or food processor.
4

Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes.
5

Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160°C for 30 minutes. Increase the heat to 180°C and bake for about 5 more minutes.
6

When the surface has lightly browned and the cake has risen, it's done!
7

You can even bake in a paper cake mold.
8

You can make this recipe into financiers by altering the ingredients slightly. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla.