For Fall or Halloween: Kabocha Squash Tart
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
For Fall or Halloween: Kabocha Squash Tart
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
Cooking Instructions
- 1
Make the tart crust. Refer "Basic Tart Crust"by user "Yukirain".
- 2
Make the almond cream. Mix the room temperature butter and sugar together. When they are mixed together, add the egg and mix again.
- 3
Add the sifted almond flour and mix in. Add rum to taste.
- 4
Put the almond cream in the tart crust, and bake in a preheated 360°F/180°C for about 40 minutes.
- 5
When it's baked, leave to cool in the tart pan.
- 6
While the tart cools, make the topping. Cut the kabocha squash into 1-2 cm cubes and cut up the skin (you could cut up the skin after cooking the kabocha squash).
- 7
Put water, the sugar, and honey in a pan and heat until the sugar is dissolved. Add the kabocha squash and cut up the skin.
- 8
When it's bubbling, turn the heat down to low. Cover with a piece of aluminium foil placed on top of the contents of the pan to act as a drop lid (otoshibuta). Simmer until a bamboo skewer goes through a piece of kabocha squash easily.
- 9
When the kabocha squash has been simmered until tender, turn off the heat and leave in the pan until cooled (if possible, leave it to cool in the refrigerator until the next day).
- 10
When the kabocha squash has cooled, take each piece out and pat dry with paper towels.
- 11
Heat a pan to melt the butter, and sauté half of the dried kabocha squash pieces.
- 12
You just need to brown the pieces slightly (I just did half the pieces, but you can sauté all the kabocha squash if you like. Or you can omit this step entirely. It's up to you.)
- 13
When the kabocha squash is sautéed, pile them up on the baked and cooled tart.
- 14
Brush with the apricot glaze. Chop up 2 to 3 of the simmered kabocha squash skin pieces and scatter on top.
- 15
Whip the cream with sugar until soft peaks form, and decorate the tart with it. (I used a round icing tip, but use whatever you like.)
- 16
If you have time, you should have some leftover tart crust dough, so make some cut out cookies with it to decorate the tart with.
- 17
Since this tart is for Halloween, I made pumpkin and heart shaped cut out cookies to decorate.
- 18
You can also dust the perimeter of the tart with powdered sugar.
- 19
You don't have to sauté the kabocha squash pieces, but the butter fragrance makes the tart more delicious, so I recommend it.
- 20
Here's how it looks when cut.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
▲A Kabocha Squash Tart for Halloween▲ ▲A Kabocha Squash Tart for Halloween▲
A Halloween kabocha squash tart...The ghostly mouth is a bit hard to handle... it may break while it's baking, but don't worry. ♪♬ It broke for me too, but once I put it on the tart it still looked good, don't you think??? For 1 18 cm [7.1 in] tart. Recipe by piko-rin
-
Kabocha Squash Tart Kabocha Squash Tart
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 -
Marbled Kabocha Squash and Cheese Tart Marbled Kabocha Squash and Cheese Tart
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 -
Easy Food Processor Kabocha Tart for Halloween Easy Food Processor Kabocha Tart for Halloween
My child never eats veggie desserts, so I tried making this tart. It was gone before I knew it! Give it a try!It takes no time at all if you have a food processor. If you don't have one, you can use a mixer instead, although the smoothness of the mixture will be different. I put rum in it to eliminate the distinctively vegetably fragrance of the kabocha squash. My kid loves this tart too. For 22 cm [8.7 in] tart mould. Recipe by Sunny san -
Kabocha Squash Tart with an Easy Tart Crust 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 -
Pumpkin Tart for Halloween Pumpkin Tart for Halloween
I made this tart for Halloween and since it turned out great, I wrote it down! If you brush some rum on it after baking, it gives the tart a nice smell.I used a small kabocha pumpkin, but if you have a bigger one, 1/6 should be enough.(Recipe by twinflower) -
Healthy Kabocha Squash Cheese Tart 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 -
Easy! Kabocha Squash Tart Cake Shop Style Easy! Kabocha Squash Tart Cake Shop Style
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 -
Easy and Tasty Kabocha Tarts Easy and Tasty Kabocha Tarts
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 -
Sweetened Kabocha Tart Sweetened Kabocha Tart
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 -
Easy Rich Kabocha Tart Easy Rich Kabocha Tart
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 -
No-Bake Kabocha Tart No-Bake Kabocha Tart
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
More Recipes
- Moroccan Carrots (Zanahorias Morunas)
- Homemade Ham Roll Bread
- Autumnal Doria with Salmon and Mushrooms
- beef stroganoff
- Nation Clam Chowder
- Nation Clam Chowder
- Whole Kabocha Pudding Cake for Halloween
- Cream Filled Little Kabocha Squash Chiffon Cakes
- Autumn is Here! Salmon with Seaweed (Isobe-Yaki)
- Halloween Charaben (Character Bento) Little Witch Girl
Comments