Sweetened Kabocha Tart

Sweetened Kabocha Tart

These tarts are rich with kabocha suqash. Serve chilled rather than freshly baked for a moist and rich result.

Ingredients: 15cm round pan (17cm tart pan)

Kabocha squash
300 to 400 g net weight (300 g net weight)
60 g (50 g)
Beaten egg
1 egg
Heavy cream
100 ml (90 to 100 ml)
100 g
Warmed butter (or margarine)
70 g
Vanilla oil
A few drops


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.

Story Behind this Recipe

I start craving these tarts whenever it's Halloween. It's immediately sold out when I sell them at bake sales.