Easy and Tasty Kabocha Tarts

Name: Easy and Tasty Kabocha Tarts
Cuisine: American
Ingredients: 1 Egg yolk; 40 grams Sugar; 120 grams Cake flour; 80 grams Butter; 1/4 Kabocha squash; 200 ml Fresh cream; 1 Egg; 30 grams Sugar; 1 Cinnamon

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

Tart crust:
1Egg yolk
40 gramsSugar
120 gramsCake flour
80 gramsButter
For the kabocha filling:
1/4Kabocha squash
200 mlFresh cream
1Egg
30 gramsSugar
1Cinnamon

Saved

Steps

1

Remove the seeds from the kabocha. Cover with plastic wrap and microwave for 6 minutes. Scoop out everything but the hard skin into a blender.
2

Preheat the oven at 375°F/190°C. Put all the crust ingredients into a plastic bag, and knead to form one large lump.
3

Take out the tart dough from the bag and press it along the tart pan with your fingers.
4

Blend the filling ingredients and kabocha. When everything is mixed thoroughly, pour into the pan.
5

Bake for 30 minutes in the oven until nicely browned. Adjust the cooking time and temperature according to your oven.
6

I used leftover tart crust to make a face.