Healthy Kabocha Squash Cheese Tart

Healthy Kabocha Squash Cheese Tart

A healthy version you can be happy about, using the sweetness of the kabocha squash and with reserved sugar.

Ingredients: 18 cm pan

For the filling:
Kabocha squash (peeled, seeded)
200 g
Cottage cheese (strained type)
200 g
3 tablespoons (as desired)
●Eggs (whole)
Tart crust
Wheat Germ Biscuit
100 g (10-12)
30 g
2 tablespoons


1. 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.
2. 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.
3. Now make the filling. Cut the kabocha into whatever-sized pieces and microwave to soften. Remove the peel and strain.
4. Add the kabocha and the remaining ● ingredients to the bowl, and use a whisk to mix well.
5. Pour the pumpkin on top of the tart crust. Lightly tap the pan to remove the air.
6. 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.