Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, Kabocha Squash Tart. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Kabocha Squash Tart Recipe. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest.
You can cook Kabocha Squash Tart using 12 ingredients and 12 steps. Here is how you cook it.
Ingredients of Kabocha Squash Tart
Prepare of For the tart crust:.
It’s 80 grams of Butter.
It’s 40 grams of Granulated sugar.
Prepare 1 of Egg yolk.
You need 1/2 of Coffee creamer.
Make ready 140 grams of Cake flour.
It’s of For the filling:.
Make ready 200 grams of Unpeeled kabocha squash (remove seeds).
It’s 200 ml of Heavy cream.
Take 30 grams of Granulated sugar.
Make ready 2 of Beaten eggs.
You need 5 of drops Vanilla extract.
Cut squash in half crosswise and scoop out seeds.For the Roasted Kabocha Squash Soup recipe, click here.If you want to really impress your guests during Thanksgiving, tart cherry amaretto pie is the way to go.Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C.
Kabocha Squash Tart step by step
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..
This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection.Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I've found.A quick tutorial on how to prepare kabocha squash!
Its benefits include skin care, improved vision, strong heart, & weight loss.Also know how to cook it.Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.It has a thick green skin and orange flesh.The flavor is similar to other winter squash, like butternut squash, but sweeter.
