Melt the butter in the microwave (1:30~2:00 minutes). Chop the biscuits in a food processor, combine with the melted butter, and blend together.
Either use a tart pan with a removable bottom or wrap a regular tart pan with plastic wrap. Press the mixture from Step 1 into the bottom of the tart pan. Use a spoon to flatten the mixture until hard. Chill in the refrigerator.
Discard the pumpkin's skin, pulp, and seeds. Cut into bite-sized pieces. Place in a heatproof bowl, wrap with plastic wrap, and heat in the microwave for 7-8 minutes.
While still hot, use a fork or masher to mash the pumpkin. Add the seasonings and mix until smooth. You can also use a food processor for this step.
Scoop the mashed pumpkin from Step 4 into the crust from Step 2. Flatten and smooth the mixture. Chill in the refrigerator.
Remove from the pan and top with your desired toppings (raisins, nuts, etc). To finish, dust with powdered sugar and garnish with mint leaves (if you have some).
Story Behind this Recipe
Kabocha tarts are usually baked, but not this one! I worked on a way to make a no-bake dessert that would taste just like a regular kabocha tart.
After you remove the skin and pulp from the kabocha, you should have about 300 g. Boiling, steaming, or any way of heating the kabocha is okay. You can use your favorite kind of biscuit such as Digestive Biscuits, Choice, Marie, etc. You can also put the biscuits in a sturdy vinyl bag and use a rolling pin to crush them.