Put the "crust" ingredients in your food processor and blend until it forms a dough.
Roll out the dough into a circle and place in the butter-greased mould. Pierce holes into the dough with a fork to dock.
Cut the kabocha squash into suitable sizes, remove their skin, and boil. Blend in the food processor along with the other ingredients until smooth.
Pour the mixture onto the tart base. Bake in an oven set to 360F/180C for 40 minutes.
Story Behind this Recipe
My child never eats veggie desserts, so I tried making this tart. It was gone before I knew it! Give it a try!
It takes no time at all if you have a food processor. If you don't have one, you can use a mixer instead, although the smoothness of the mixture will be different. I put rum in it to eliminate the distinctively vegetably fragrance of the kabocha squash. My kid loves this tart too.