Hey everyone, hope you’re having an amazing day today.it is Terry Reyes. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash tart with an easy tart crust. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Kabocha Squash Tart with an Easy Tart Crust is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Kabocha Squash Tart with an Easy Tart Crust is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have kabocha squash tart with an easy tart crust using 6 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Tart with an Easy Tart Crust:
- Take 400 grams Kabocha squash
- Prepare 70 grams Sugar
- Make ready 1 Egg
- Make ready 150 ml Heavy cream
- Make ready 120 grams Plain biscuits
- Take 80 grams Butter
Instructions to make Kabocha Squash Tart with an Easy Tart Crust:
- I used plain biscuits (cookies) bought at a 100 yen store. An individual bag contains 120g of biscuits. If you use a food processor, you can crush the biscuits really easily into a fine powder. ♪
- Make about a 1cm cut in the top of the bag and squeeze out any air. Close up the cut with tape and crush the biscuits with a rolling pin until it's turned into a fine powder.
- Microwave the butter for 20 to 30 seconds to melt. (Please adjust the time depending on your microwave.)
- Open up the bag of crushed biscuits and pour into the butter. Mix thoroughly.
- Line the sides of a removable-bottom tart pan with parchment paper. Press in the crushed biscuit mixture from Step 4. (There's no need to line the bottom.)
- Smooth out the crust. Using a spoon or a rubber spatula, press it down firmly.
- Peel the kabocha squash and remove the seeds. Weigh about 400g and chop into bits about 1cm in thickness. It will become tender faster if it's cut even thinner.
- Microwave or simmer the kabocha squash until tender.
- Drain off the water in a colander or sieve.
- Transfer into a bowl and mash with a spatula. (If you have a masher, use that.)
- Add sugar and mix together.
- Now add the egg and mix in.
- Add the unwhipped heavy cream, and mix well.
- Pour the mixture into crust-lined pan from step 6.
- Bake in a preheated 170℃ oven for 45 to 50 minutes. When done, set aside to cool down without removing the pan. Then chill in the refrigerator, in the pan.
- Please adjust the baking time and temperature to your oven. Make sure it's cooled down well before slicing.
So that’s going to wrap this up with this special food kabocha squash tart with an easy tart crust recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!!
