Easy! Kabocha Squash Tart Cake Shop Style

Name: Easy! Kabocha Squash Tart Cake Shop Style
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash (boiled and mashed); 200 ml Heavy cream; 50 grams Sugar; 2 Eggs; 120 grams ☆White flour; 30 grams ☆Sugar; 1 ☆Egg yolk; 60 grams ☆Butter

cookpad.japan @cookpad_jp

A long time ago, the wife of a farmer who my mother used to work for gave us this tart! It was so good that we asked for the recipe! It's so tasty that it makes a great present! You really can't fail with this. My friends loved this when I gave it to them as presents.

Divide the tart dough into two, roll out one portion until it's wide and thin, and press it into the cake pan!
If you mash the kabocha well, it will be smooth. If you mash it roughly, it will be fluffy.
I started off baking it at 340°F/170℃, then when it started to change colour, I reduced it to 320°F/160°C. Recipe by momoko0211

cookpad.japan @cookpad_jp

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Ingredients

6 servings

1/4Kabocha squash (boiled and mashed)
200 mlHeavy cream
50 gramsSugar
2Eggs
120 grams☆White flour
30 grams☆Sugar
1☆Egg yolk
60 grams☆Butter

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Steps

1

Mix all the ingredients marked ☆ together and the tart dough is done! Grease the cake pan with butter and then add the dough.
2

Mix all the other ingredients together and pour into the pan!
3

Bake for 40 minutes in a 320°F/160°C oven and it's done. Remove from the pan when it has cooled.