Smooth and Moist Rich Kabocha Tart
cookpad.japan @cookpad_jp
I bake this whenever kabocha are in season.
-You can also steam the kabocha in a steamer.
-You can also use a food processor for Steps 2-4. Follow the same procedure and process until smooth.
-Baking times and temperatures vary between ovens, so adjust accordingly. For 18 cm [7.1 in] tart. Recipe by Maria358
Smooth and Moist Rich Kabocha Tart
I bake this whenever kabocha are in season.
-You can also steam the kabocha in a steamer.
-You can also use a food processor for Steps 2-4. Follow the same procedure and process until smooth.
-Baking times and temperatures vary between ovens, so adjust accordingly. For 18 cm [7.1 in] tart. Recipe by Maria358
Cooking Instructions
- 1
Remove the seeds and pulp from the kabocha and cut into large chunks. Put into a heatproof bowl, wrap with plastic wrap, and heat in a microwave at 500 W for about 4-5 minutes.
- 2
When it's still hot, remove the skin and mash the kabocha. Strain with a strainer to create a smooth texture.
- 3
Add sugar, cinnamon powder, and cornstarch to the mashed kabocha. Mix together well.
- 4
Add the egg, cream, and milk one at a time, mixing well after each addition.
- 5
Pour the kabocha filling into the tart crust. Bake at 170°C for about 30 minutes.
- 6
Slice into your preferred portions and enjoy.
- 7
To add a glaze, dissolve 1 tablespoon of sugar into water and simmer. Then, brush it onto the cooled tart surface.
- 8
It's also great with whipped cream.
- 9
Instead of throwing away the skin, you can use it as a garnish.
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