Recipe: Yummy Kabocha Squash Tart with an Easy Tart Crust

Kabocha Squash Tart with an Easy Tart Crust. I had been making tart crusts with cake flour (薄力粉) Blind baking prevents the tart crust from becoming soggy. Since I like my tart crust to be crispy, I almost Hey Nami! Do you think this crust could be used to make your kabocha squash pie?

This pretty vegetable galette (or tart) showcases a winter squash that is fun to use because it doesn't need to be Kabocha (or Japanese pumpkin) has a thin, dark green skin that is completely edible. A refrigerated prepared pie crust makes assembling the galette easy. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect Sweet kabocha pumpkin wrapped up in a flakey buttery gluten-free crust with gruyère & thyme Shafer Recipe: Kabocha Squash Tart with Caramelized Onions and Golden Chanterelles. You can have Kabocha Squash Tart with an Easy Tart Crust using 6 ingredients and 16 steps. Here is how you cook that.

Ingredients of Kabocha Squash Tart with an Easy Tart Crust

1. Prepare 400 grams of Kabocha squash.
2. It's 70 grams of Sugar.
3. You need 1 of Egg.
4. You need 150 ml of Heavy cream.
5. You need 120 grams of Plain biscuits.
6. You need 80 grams of Butter.

Place tart pan on an uninsulated baking sheet. Scatter leeks, then cheese evenly over bottom of crust; pour in squash mixture (discard any filling that does not fit in shell). Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. The shift from tradition doesn't end there—with a kabocha stirred into the tomato sauce, cheddar cheese instead of mozzarella, and toppings that include kale, this is one pie you won't.

Kabocha Squash Tart with an Easy Tart Crust step by step

1. 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. ♪.
2. 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..
3. Microwave the butter for 20 to 30 seconds to melt. (Please adjust the time depending on your microwave.).
4. Open up the bag of crushed biscuits and pour into the butter. Mix thoroughly..
5. 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.).
6. Smooth out the crust. Using a spoon or a rubber spatula, press it down firmly..
7. 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..
8. Microwave or simmer the kabocha squash until tender..
9. Drain off the water in a colander or sieve..
10. Transfer into a bowl and mash with a spatula. (If you have a masher, use that.).
11. Add sugar and mix together..
12. Now add the egg and mix in..
13. Add the unwhipped heavy cream, and mix well..
14. Pour the mixture into crust-lined pan from step 6..
15. 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..
16. Please adjust the baking time and temperature to your oven. Make sure it's cooled down well before slicing..

Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to. Homemade tart dough recipes - how to make a basic tart dough recipe. Easy tart crust recipe to prepare at home a simple tart dough for sweet tarts. Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket.