Kabocha Squash Tart with an Easy Tart Crust
When I making another tart using the same quick crust recipe, I wanted to make kabocha squash tart too. I tried making one using the same crust, and it turned out quite well.
I recommend using the kind of kabocha squash that gets soft and floury when simmered rather than the ones that get really watery.
Please adjust the amount of heavy cream within the range of 100 to 150ml.
Use less heavy cream to improve the taste of the kabocha squash. This will make the tart more densely kabocha squash flavored. Recipe by Hamumaki
Kabocha Squash Tart with an Easy Tart Crust
When I making another tart using the same quick crust recipe, I wanted to make kabocha squash tart too. I tried making one using the same crust, and it turned out quite well.
I recommend using the kind of kabocha squash that gets soft and floury when simmered rather than the ones that get really watery.
Please adjust the amount of heavy cream within the range of 100 to 150ml.
Use less heavy cream to improve the taste of the kabocha squash. This will make the tart more densely kabocha squash flavored. Recipe by Hamumaki
Cooking Instructions
- 1
I used plain biscuits (cookies) bought at a 100 yen store. An individual bag contains 120g of biscuits. If you use a food processor, you can crush the biscuits really easily into a fine powder. ♪
- 2
Make about a 1cm cut in the top of the bag and squeeze out any air. Close up the cut with tape and crush the biscuits with a rolling pin until it's turned into a fine powder.
- 3
Microwave the butter for 20 to 30 seconds to melt. (Please adjust the time depending on your microwave.)
- 4
Open up the bag of crushed biscuits and pour into the butter. Mix thoroughly.
- 5
Line the sides of a removable-bottom tart pan with parchment paper. Press in the crushed biscuit mixture from Step 4. (There's no need to line the bottom.)
- 6
Smooth out the crust. Using a spoon or a rubber spatula, press it down firmly.
- 7
Peel the kabocha squash and remove the seeds. Weigh about 400g and chop into bits about 1cm in thickness. It will become tender faster if it's cut even thinner.
- 8
Microwave or simmer the kabocha squash until tender.
- 9
Drain off the water in a colander or sieve.
- 10
Transfer into a bowl and mash with a spatula. (If you have a masher, use that.)
- 11
Add sugar and mix together.
- 12
Now add the egg and mix in.
- 13
Add the unwhipped heavy cream, and mix well.
- 14
Pour the mixture into crust-lined pan from step 6.
- 15
Bake in a preheated 170℃ oven for 45 to 50 minutes. When done, set aside to cool down without removing the pan. Then chill in the refrigerator, in the pan.
- 16
Please adjust the baking time and temperature to your oven. Make sure it's cooled down well before slicing.
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