Recipe: Appetizing Sweetened Kabocha Tart

Sweetened Kabocha Tart. Toss the squash with the oil, maple syrup, ginger and salt. Set aside, dropping the oven temperature to. I decided to combine the traditional kabocha squash and Sangkaya (coconut custard) recipe into a tart shell.

First, slice the kabocha squash into thin pieces. It's crazy sweet and the bites of kabocha custard are unusual. Starting the new year with something new. You can cook Sweetened Kabocha Tart using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sweetened Kabocha Tart

1. You need of to 400 grams net weight Kabocha squash.
2. It's of Sugar.
3. Prepare of egg Beaten egg.
4. You need of Heavy cream.
5. It's of Biscuits.
6. It's of Warmed butter (or margarine).
7. You need of few drops Vanilla oil.

The inspiration for this recipe is a Thai dessert where a pumpkin (in this case, pumpkin refers to a kabocha squash) is filled with custard, steamed, and cut into wedges for serving. Kabocha taste like a mix of a pumpkin and sweet potato with a deeper complex flavor. I made Kabocha mini pumpkin pies and they were loved by the diners and I even got praise from the Executive Chef. It had a perfect buttery crust with a spiced filling that had an ample amount of sweetness.

Sweetened Kabocha Tart step by step

1. Warm the butter over hot water to melt. Peel the kabocha and boil. Preheat oven at 180°C/360°F. Grease the pan with oil (not listed)..
2. Blend the biscuit and butter in a food processor and press the dough along the pan. Chill in the fridge after it's evenly spread out..
3. Drain the boiled kabocha. Combine with sugar, beaten eggs, heavy cream, and vanilla oil. Mix well..
4. Pour the kabocha mixture from Step 3 into the pan from Step 2. Bake in the oven for 25-30 minutes. Cool on a rack, then remove the pan carefully..
5. Draw eyes and mouth on parchment paper and carve them out to make a paper stencil. Use a tea strainer to dust cocoa powder (not listed) through the stencil to make the face..
6. It's easier to remove the cake pan if you use a springform pan..

This kabocha hazelnut gluten free tart pairs a nutty, shortbread crust with creamy, sweet squash filling. You can also substitute canned pumpkin. Honey-roasted kabocha gets an encore presentation in the following recipe. Kabocha is much sweeter than pumpkin, and because the leftovers have already been sweetened and flavored with honey and ginger, this recipe uses less sugar and spice than most pumpkin pie recipes. Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal.