Healthy Kabocha Squash Cheese Tart
cookpad.japan @cookpad_jp
As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.
The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121
Healthy Kabocha Squash Cheese Tart
As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.
The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used. Recipe by KT121
Cooking Instructions
- 1
Create the tart crust. If you have a food processor that's pretty convenient. Break up the biscuit into a bowl, and use a rolling pin to smash it up into powder. Add the butter and milk and mix well.
- 2
Pour Step 1 into your pan, and use your hands or the back of a spoon to press down on it to even it out.
- 3
Now make the filling. Cut the kabocha into whatever-sized pieces and microwave to soften. Remove the peel and strain.
- 4
Add the kabocha and the remaining ● ingredients to the bowl, and use a whisk to mix well.
- 5
Pour the pumpkin on top of the tart crust. Lightly tap the pan to remove the air.
- 6
Bake in the oven at 180°C for 35 minutes and it's complete.
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