Create the tart crust. If you have a food processor that's pretty convenient. Break up the biscuit into a bowl, and use a rolling pin to smash it up into powder. Add the butter and milk and mix well.
Pour Step 1 into your pan, and use your hands or the back of a spoon to press down on it to even it out.
Now make the filling. Cut the kabocha into whatever-sized pieces and microwave to soften. Remove the peel and strain.
Add the kabocha and the remaining ● ingredients to the bowl, and use a whisk to mix well.
Pour the pumpkin on top of the tart crust. Lightly tap the pan to remove the air.
Bake in the oven at 180°C for 35 minutes and it's complete.
Story Behind this Recipe
As part of cleaning out my refrigerator I used some mashed up, frozen kabocha I'd gotten last year, together with light cheese for a sweet snack that I really like.
The looseness of the filling will depend on the water content of the kabocha. I use moist kabocha, but if yours is dry and the filling doesn't pour out easily, loosen it up a bit by adding a little milk. Please adjust the sweetness as desired. The baking time will vary depending on the oven used.