Recipe: Appetizing ▲A Kabocha Squash Tart for Halloween▲

▲A Kabocha Squash Tart for Halloween▲. Place in pan, trim excess, tuck edges underneath and just 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. Toss the squash cubes with the oil, sea salt, and pepper.

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. Apple and Kabocha Squash Cake step by step. Put the pieces in a microwave-safe container (a silicone steamer, etc.), add some water and cover with plastic wrap (or lid). You can have ▲A Kabocha Squash Tart for Halloween▲ using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of ▲A Kabocha Squash Tart for Halloween▲

1. You need of -- For the cocoa tart crust.
2. You need of Cake flour.
3. You need of Cocoa powder.
4. You need of Margarine.
5. Prepare of Sugar.
6. You need of For the kabocha squash cream filling.
7. It's of Kabocha squash.
8. It's of Sugar.
9. Prepare of Cinnamon.
10. You need of Milk.
11. Prepare of Egg.

Process: Add flour, sugar and salt into food processor and quickly pulse, then add the butter and continue to quickly pulse until large. This Spiced Kabocha Squash And Olive Oil Cake With Olive Oil Glaze And Toasted Pumpkin Seeds recipe is featured in the Pumpkin, Squash, and Sweet Potato Desserts feed along with many more. The texture of this squash, which is often called a Japanese pumpkin, makes whatever it's being turned into a creamy, flavorful, and delectable delight. Here are my straight-from-the-cutting-board-trenches tips on prepping a kabocha squash for roasting. • Wash and dry the squash. • Use only a large, sharp knife.

▲A Kabocha Squash Tart for Halloween▲ step by step

1. ■ For the tart crust ■ Cream the softened margarine and mix in the sugar..
2. Add sifted cake flour and cocoa powder, using a rubber spatula to cut it in..
3. Form the dough into a ball, cover with plastic wrap and let sit in the refrigerator for at least 30 minutes..
4. Grease a tart mold with margarine and line it with the crust. Make several holes in the bottom with a fork..
5. Roll out the remaining dough and cut out facial features. Make 2 triangles for the eyes and 1 for the nose (smaller than the eyes), and cut out the mouth as shown in the photo..
6. ▲For the kabocha squash cream filling▲ Microwave the kabocha squash with the skin on until tender (I cooked it in a silicone case)..
7. When the kabocha squash has cooled down enough to handle, peel off the skin. You should have 200g of kabocha squash without the skin..
8. Puree the kabocha squash in a blender or food processor with the sugar, egg, milk and cinnamon until smooth and creamy. If the kabocha squash is dry, adjust by adding more milk..
9. Pour the kabocha squash cream into the tart crust and bake for 30 minutes at 340F/170C..
10. Bake the face parts for 12 minutes at 340F/170C..
11. Put the facial features on top of the tart..
12. Here's how it looks sliced..

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Toss the squash with the oil, maple syrup, ginger and salt. Set aside, dropping the oven temperature to. Great recipe for Marbled Kabocha Squash and Cheese Tart.