No Need to Bake twice! Kabocha Tart Cake

No Need to Bake twice! Kabocha Tart Cake

How about having this at Halloween? As slices or as a whole, this makes a lovely gift! You can also freeze it for later!

Ingredients: 18 or 21 cm tart

Tart dough
60 g
40 g
White flour
140 g
Kabocha squash
Net 350 g without skin or pulp
70 g
70 g
Plain flour
3 tablespoons
Heavy cream
1 teaspoon
Vanilla extract
a small amount


1. Make the tart crust. Put the butter into a bowl and bring to room temperature. Mix in the sugar. Add the egg and mix. Add the sifted flour and mix until it lumps together.
2. Press the dough into a tart pan lined with paper. (optionally, chill in the refrigerator).
3. Scoop out the pulp from the kabocha and wrap with plastic wrap. Microwave until soft (about 5 minutes). Remove the skin with a knife. Cut into chunks that can go into a mixer or food processor.
4. Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes.
5. Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160°C for 30 minutes. Increase the heat to 180°C and bake for about 5 more minutes.
6. When the surface has lightly browned and the cake has risen, it's done!
7. You can even bake in a paper cake mold.
8. You can make this recipe into financiers by altering the ingredients slightly. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla.

Story Behind this Recipe

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.