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 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

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

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

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

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

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

I made some rich pumpkin squash pudding that is delicious by itself, but even more tasty if you pour it into a tart crust.This is simple, so I have no hints. Recipe by Ayuna

A cake shop featured on a local TV program showed a delicious looking kabocha squash tart, and said that they "simmered the kabocha squash in syrup," so I tried to recreate it.The key is to pile the kabocha squash up high on top of the tart. It will look extravagant! There are so many steps in the instructions that I had to cut the tart making instructions, so I borrowed user "Yukirain's" recipe.I used a kabocha squash variety called "Chestnut marron". For 15 cm [5.9 in] diameter tart pan. Recipe by Junshimu

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 poured kabocha squash cheesecake mix into a tart base and tried baking it.It looked kind of plain, so I tried marbling it for a pretty look.There aren't many tips. You just need to mix it with a hand mixer.The marbled tarts are pretty so give it a try. Recipe by twinflower

A long time ago, the wife of a farmer who my mother used to work for gave us this tart! It was so good that we asked for the recipe! It's so tasty that it makes a great present! You really can't fail with this. My friends loved this when I gave it to them as presents.Divide the tart dough into two, roll out one portion until it's wide and thin, and press it into the cake pan!If you mash the kabocha well, it will be smooth. If you mash it roughly, it will be fluffy.I started off baking it at 340°F/170℃, then when it started to change colour, I reduced it to 320°F/160°C. Recipe by momoko0211