Hi, I’m Kate. Today, I will show you a way to prepare kabocha squash tart recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kabocha Squash Tart Recipe
Kabocha Squash Tart is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Kabocha Squash Tart is something which I have loved my entire life.
To be 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:
- Make ready For the tart crust:
- Prepare 80 grams Butter
- Prepare 40 grams Granulated sugar
- Get 1 Egg yolk
- Take 1/2 Coffee creamer
- Get 140 grams Cake flour
- Take For the filling:
- Prepare 200 grams Unpeeled kabocha squash (remove seeds)
- Prepare 200 ml Heavy cream
- Make ready 30 grams Granulated sugar
- Get 2 Beaten eggs
- Take 5 drops Vanilla extract
Instructions to make Kabocha Squash Tart:
- Knead the butter into a paste. Add granulated sugar and mix until whitened.
- Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn’t separate).
- Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula.
- When smooth, press and knead with your hands. Bring the dough together.
- Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
- Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave.
- If using a microwave, 4 minutes at 700W. Or, use a steamer (don’t simmer since it’ll become watery). Set aside to cool.
- Grease a tart pan with butter and coat with cake flour. Chill in the fridge.
- Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork.
- Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃.
- Set aside the baked crust to cool.
- 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.
So that’s going to wrap it up with this special dish kabocha squash tart recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
