I made a macrobiotic tart in a simple way.I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste.Make sure to use bit oil that has been pressurized and untreated.The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly. Recipe by Mille=miru

Though I'm on a macrobiotic diet, I still love tarts, so I came up with this recipe. Recipe by Pkmaron

I made it to take to a Halloween party for grown-ups.There is no need to strain the squash. I used a wooden pestle, which worked fine. If you want to taste bits of kabocha in the filing, it would be good to use a fork or masher instead to keep some lumpy consistency. I used mango jam because I thought it wouldn't overpower the sweetness of the squash. The glaze is optional. Recipe by Chef Kei

Kabocha tarts are usually baked, but not this one!I worked on a way to make a no-bake dessert that would taste just like a regular kabocha tart.After you remove the skin and pulp from the kabocha, you should have about 300 g.Boiling, steaming, or any way of heating the kabocha is okay.You can use your favorite kind of biscuit such as Digestive Biscuits, Choice, Marie, etc.You can also put the biscuits in a sturdy vinyl bag and use a rolling pin to crush them. For 18 cm [7.1 in] round or square pan. Recipe by Stylish Mama

This is one of the cakes at my favorite vegetarian cafe. I've been thinking about how I could make this cake at home, and I finally came up with my own version.If it's hard to bring the mixture together, add another tablespoon of water to see if it works. Adjust the baking time on your oven. Recipe by Musashi

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

I'm a member of a sweets seminar, and we agreed upon serving kabocha squash tarts at a school festival. So, I've finally managed to put this together after a few attempts. This is an improved recipe of this: []. You can also use readymade tart crusts. The filling is really easy to make, so please give it a try.If the tart dough is turning runny, chill immediately in the fridge! Be extra careful during the summer.Don't forget to start with measuring the ingredients and preheating the oven. Recipe by Yasai

I harvested tons of kabocha squash in my home garden!This recipe was put together to use up my kabocha squash. I was also inspired to make a recipe for sweets. My motto is "easy and delicious."Mix everything well! That's about it.Have fun with the decoration.Try decorating it for Halloween. Recipe by RIKA MAMA

I start craving these tarts whenever it's Halloween. It's immediately sold out when I sell them at bake sales.If you don't own a food processor, you can use two layers of plastic bags. Put the biscuits inside and pound with a rolling pin.The measurements in brackets are only if you are using a tart pan. The ingredients without any bracketed measurements means you use the same amount for both pans. For 15 cm [5.9 in] round pan (17cm tart pan). Recipe by yuhimi mama

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

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

I thought of creating a healthy and cute tart that is easy to make.Once you cook the crust, the rest is easy. The crust will cook so quickly and be done just like that. If you use soy milk instead of cow's milk this recipe becomes macrobiotic. As this is a healthy recipe, I tried to keep from adding too much sugar, but you can adjust the sweetness to your liking. Recipe by norinoribear