Prepare any tart shell you like. For example: (Recipe ID: 1591266). Bake at 160°C for 30 minutes and let cool in the mold.
Preheat the oven to 170°C.
Microwave the pumpkin to soften it. Then peel the skin off.
Put all the ingredients in a blender and blend until smooth. Adjust the sweetness.
Pour into the tart shell and bake for 30 minutes at 160~170°C. I baked in a gas oven heated to 170°C for 10 minutes and lowered the heat to 160°C and baked for another 20 minutes.
If you would like to decorate the tart, make a stencil out of paper and sprinkle cocoa powder (not included in ingredients) after the tart has cooled down completely.
It is delicious as is, but I recommend some whipped cream on the side.
How about this recipe? Marbled Kabocha Squash and Cheese Tart (Recipe ID: 1593257).
Story Behind this Recipe
I made this tart for Halloween. I wrote it down since it turned out delicious.
There aren't really any helpful hints. I used a small Kabocha pumpkin, but if you have a bigger one, 1/6 should be enough. I had some leftover batter, so I made a mini tart to sample. The tart will have a nice smell if you brush some rum on it after it baking.