Remove the seeds from the kabocha. Cover with plastic wrap and microwave for 6 minutes. Scoop out everything but the hard skin into a blender.
Preheat the oven at 375°F/190°C. Put all the crust ingredients into a plastic bag, and knead to form one large lump.
Take out the tart dough from the bag and press it along the tart pan with your fingers.
Blend the filling ingredients and kabocha. When everything is mixed thoroughly, pour into the pan.
Bake for 30 minutes in the oven until nicely browned. Adjust the cooking time and temperature according to your oven.
I used leftover tart crust to make a face.
Story Behind this Recipe
My sister taught me this recipe and it was so delicious that I craved it again and begged for the recipe. It's delicious, and yet very simple to make.
I recommend you use "Kuri kabocha squash" -western kabocha. If there's not enough liquid for the blender, try adding milk. If the squash is too soggy, on the other hand, evaporate the liquid when microwaving.