A Halloween kabocha squash tart...The ghostly mouth is a bit hard to handle... it may break while it's baking, but don't worry. ♪♬ It broke for me too, but once I put it on the tart it still looked good, don't you think??? For 1 18 cm [7.1 in] tart. Recipe by piko-rin

My child never eats veggie desserts, so I tried making this tart. It was gone before I knew it! Give it a try!It takes no time at all if you have a food processor. If you don't have one, you can use a mixer instead, although the smoothness of the mixture will be different. I put rum in it to eliminate the distinctively vegetably fragrance of the kabocha squash. My kid loves this tart too. For 22 cm [8.7 in] tart mould. Recipe by Sunny san

A cake shop featured on a local TV program showed a delicious looking kabocha squash tart, and said that they "simmered the kabocha squash in syrup," so I tried to recreate it.The key is to pile the kabocha squash up high on top of the tart. It will look extravagant! There are so many steps in the instructions that I had to cut the tart making instructions, so I borrowed user "Yukirain's" recipe.I used a kabocha squash variety called "Chestnut marron". For 15 cm [5.9 in] diameter tart pan. Recipe by Junshimu

This is a very quick and simple tart with a lot of seasonal flavors in a light, creamy flavorful dessert!

I was planning to bake a pecan tart for Thanksgiving day, but my boyfriend told me suddenly he wanted to eat pumpkin pie, so I had to change my plan! I made this gorgeous dessert with both pecan nuts and pumpkin, and the result was so delicious.The tart crust may crack easily after you take it out from the oven at Step 7, so handle with care. I personally feel the wheat germ biscuit tart crust is the best match with the filling. It is easier to make if you use the already baked tart crust. Spread with generous amounts of the jam and amaretto mixture, to make the tart taste much better. Recipe by dreamy-kitten

I'm so glad you liked it!!!:-)

I had to make use of the extra puréed pumpkin I had, when the initial plan was to make pumpkin soup. So I made a pumpkin tart out from a scratch. And it came out so good yet so healthy!

My sister taught me this recipe and it was so delicious that I craved it again and begged for the recipe. It's delicious, and yet very simple to make.I recommend you use "Kuri kabocha squash" -western kabocha. If there's not enough liquid for the blender, try adding milk. If the squash is too soggy, on the other hand, evaporate the liquid when microwaving. For one 18 cm [7.1 in] sized tart pan worth. Recipe by Usaumaosaruno mama

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'm a member of a sweets seminar, and we agreed upon serving kabocha squash tarts at a school festival. So, I've finally managed to put this together after a few attempts. This is an improved recipe of this: []. You can also use readymade tart crusts. The filling is really easy to make, so please give it a try.If the tart dough is turning runny, chill immediately in the fridge! Be extra careful during the summer.Don't forget to start with measuring the ingredients and preheating the oven. Recipe by Yasai

I love tarts! I had a lot of apples that I needed to eat, so I thought I'd make a tart with them!Moist apples are good, but I also wanted that crispy caramel texture. It's a very tasty match of flavors.The crust recipe here will give you more than you need for this tart, so you can freeze the leftovers for your next dessert. If you add rum, add it during Step 9.If you add the caramel topping it will become crispy and crunchy, but you can leave it out if you like.As time passes and the tart reaches room temperature, the caramel will begin to soften. For 1 tart pan. Recipe by marine