Smooth and Moist Rich Kabocha Tart

Smooth and Moist Rich Kabocha Tart

A smooth and sweet dessert to make when kabocha are in season.

Ingredients: 18 cm tart

Kabocha squash
300 g (about 1/4 a regular kabocha)
40 g
Cinnamon powder
a small amount
Corn starch
1/2 teaspoon
Heavy cream
Tart crust
Recipe ID: 648657 (or any tart crust)


1. 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.
2. When it's still hot, remove the skin and mash the kabocha. Strain with a strainer to create a smooth texture.
3. Add sugar, cinnamon powder, and cornstarch to the mashed kabocha. Mix together well.
4. Add the egg, cream, and milk one at a time, mixing well after each addition.
5. Pour the kabocha filling into the tart crust (Recipe ID: 648657). Bake at 170°C for about 30 minutes.
6. Slice into your preferred portions and enjoy.
7. To add a glaze, dissolve 1 tablespoon of sugar into water and simmer. Then, brush it onto the cooled tart surface.
8. It's also great with whipped cream.
9. 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.