Kabocha Squash Tart
Kabocha Squash Tart

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash tart. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Jake's parents grow Kabocha Squash and so over the last few years I have been experimenting with different ways of cooking up this alternate squash. Delicious as a soup, really good roasted and served over farro with a chimichurri sauce, and most importantly, perfect as a tart or pie. Cut squash in half crosswise and scoop out seeds. When cool enough to handle, scoop out flesh and whirl in a blender or food processor until smooth.

Kabocha Squash Tart is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Kabocha Squash Tart is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

Add the kabocha and the remaining ● ingredients to the bowl, and use a whisk to mix well. Pour the pumpkin on top of the tart crust. above the edge of the tart pan to allow for any shrinkage. Prick the bottom of the tart with a fork and fill with pie weights. For the Filling Toss the squash cubes with the oil, sea salt, and pepper.

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.

Prick the bottom of the tart with a fork and fill with pie weights. For the Filling Toss the squash cubes with the oil, sea salt, and pepper. Spread the cubes on a bak - ing sheet fitted with parchment paper. Place kabocha cubes in a steamer basket and cover with lid. Winter squash varieties, like kabocha, make hearty, thick soups.

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