Remove the seeds and pulp from the kabocha and cut into large chunks. Put into a heatproof bowl, wrap with plastic wrap, and heat in a microwave at 500 W for about 4-5 minutes.
When it's still hot, remove the skin and mash the kabocha. Strain with a strainer to create a smooth texture.
Add sugar, cinnamon powder, and cornstarch to the mashed kabocha. Mix together well.
Add the egg, cream, and milk one at a time, mixing well after each addition.
Pour the kabocha filling into the tart crust (Recipe ID: 648657). Bake at 170°C for about 30 minutes.
Slice into your preferred portions and enjoy.
To add a glaze, dissolve 1 tablespoon of sugar into water and simmer. Then, brush it onto the cooled tart surface.
It's also great with whipped cream.
Instead of throwing away the skin, you can use it as a garnish.
Story Behind this Recipe
I bake this whenever kabocha are in season.
-You can also steam the kabocha in a steamer. -You can also use a food processor for Steps 2-4. Follow the same procedure and process until smooth. -Baking times and temperatures vary between ovens, so adjust accordingly.