Kabocha Squash Tart
Kabocha Squash Tart

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash tart. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Tart is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Kabocha Squash Tart is something which I’ve loved my whole life. They are nice and they look fantastic.

Process: Add flour, sugar and salt into food processor and quickly pulse, then add the butter and continue to quickly pulse until large. Great recipe for 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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have kabocha squash tart using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Tart:
  1. Make ready For the tart crust:
  2. Get 80 grams Butter
  3. Take 40 grams Granulated sugar
  4. Prepare 1 Egg yolk
  5. Make ready 1/2 Coffee creamer
  6. Get 140 grams Cake flour
  7. Take For the filling:
  8. Get 200 grams Unpeeled kabocha squash (remove seeds)
  9. Take 200 ml Heavy cream
  10. Take 30 grams Granulated sugar
  11. Make ready 2 Beaten eggs
  12. Prepare 5 drops Vanilla extract

The ingredients needed to make Healthy Kabocha Squash Cheese Tart: Get of For the filling:. The key is to pile the kabocha squash up high on top of the tart. 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".

Steps to make Kabocha Squash Tart:
  1. Knead the butter into a paste. Add granulated sugar and mix until whitened.
  2. Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate).
  3. Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula.
  4. When smooth, press and knead with your hands. Bring the dough together.
  5. Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
  6. Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave.
  7. If using a microwave, 4 minutes at 700W. Or, use a steamer (don't simmer since it'll become watery). Set aside to cool.
  8. Grease a tart pan with butter and coat with cake flour. Chill in the fridge.
  9. Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork.
  10. Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃.
  11. Set aside the baked crust to cool.
  12. Combine the kabocha (Step 7) and all ingredients for the filling in a bowl and mix everything together. Pour into the baked tart crust. Bake for 20 minutes at 180℃. It's done when it's golden brown.
  13. Ready to serve and ENJOY!

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". A humble and basic winter squash, kabocha squash may sound exotic, but it's really pretty similar to pumpkin or acorn squash. Kabocha squash is a staple in many Asian cuisines. One of its common names is Japanese Pumpkin.

So that is going to wrap this up for this special food kabocha squash tart recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!