Sweetened Kabocha Tart

Name: Sweetened Kabocha Tart
Yield: 4 servings
Cuisine: American
Ingredients: 300 to 400 grams net weight Kabocha squash; 60 grams Sugar; 1 egg Beaten egg; 100 ml Heavy cream; 100 grams Biscuits; 70 grams Warmed butter (or margarine); 1 few drops Vanilla oil

cookpad.japan @cookpad_jp

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 start craving these tarts whenever it's Halloween. It's immediately sold out when I sell them at bake sales.

cookpad.japan @cookpad_jp

I start craving these tarts whenever it's Halloween. It's immediately sold out when I sell them at bake sales.

Saved

Ingredients

4 servings

300to 400 grams net weight Kabocha squash
60 gramsSugar
1egg Beaten egg
100 mlHeavy cream
100 gramsBiscuits
70 gramsWarmed butter (or margarine)
1few drops Vanilla oil

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Steps

1

Warm the butter over hot water to melt. Peel the kabocha and boil. Preheat oven at 180°C/360°F. Grease the pan with oil (not listed).
2

Blend the biscuit and butter in a food processor and press the dough along the pan. Chill in the fridge after it's evenly spread out.
3

Drain the boiled kabocha. Combine with sugar, beaten eggs, heavy cream, and vanilla oil. Mix well.
4

Pour the kabocha mixture from Step 3 into the pan from Step 2. Bake in the oven for 25-30 minutes. Cool on a rack, then remove the pan carefully.
5

Draw eyes and mouth on parchment paper and carve them out to make a paper stencil. Use a tea strainer to dust cocoa powder (not listed) through the stencil to make the face.
6

It's easier to remove the cake pan if you use a springform pan.