Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, kabocha squash tart with an easy tart crust. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Tart with an Easy Tart Crust is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Kabocha Squash Tart with an Easy Tart Crust is something which I have loved my entire life.
It's great with wine! - Collaboration with ~Cooking with Dog. How to Make Basic Tart Crust タルトクラストの作り方 We would appreciate it if you could add subtitles for this video! http Easy To Do Tempura. Hiroyuki Terada - Diaries of a Master Sushi Chef. Buttery, crispy, crumbly tart crust that goes well with any filling.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook kabocha squash tart with an easy tart crust using 6 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Tart with an Easy Tart Crust:
- Prepare 400 grams Kabocha squash
- Get 70 grams Sugar
- Take 1 Egg
- Take 150 ml Heavy cream
- Take 120 grams Plain biscuits
- Prepare 80 grams Butter
I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket.
Steps to make Kabocha Squash Tart with an Easy Tart Crust:
- 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. ♪
- 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.
- Microwave the butter for 20 to 30 seconds to melt. (Please adjust the time depending on your microwave.)
- Open up the bag of crushed biscuits and pour into the butter. Mix thoroughly.
- 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.)
- Smooth out the crust. Using a spoon or a rubber spatula, press it down firmly.
- 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.
- Microwave or simmer the kabocha squash until tender.
- Drain off the water in a colander or sieve.
- Transfer into a bowl and mash with a spatula. (If you have a masher, use that.)
- Add sugar and mix together.
- Now add the egg and mix in.
- Add the unwhipped heavy cream, and mix well.
- Pour the mixture into crust-lined pan from step 6.
- 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.
- Please adjust the baking time and temperature to your oven. Make sure it's cooled down well before slicing.
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So that’s going to wrap this up for this special food kabocha squash tart with an easy tart crust recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
