Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kabocha tart. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Process: Add flour, sugar and salt into food processor and quickly pulse, then add the butter and continue to quickly pulse until large. Kabocha tarts are usually baked, but not this one! I worked on a way to make a no-bake dessert that would taste just like a regular kabocha tart.

Kabocha Tart is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Kabocha Tart is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have kabocha tart using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Tart:

1. Take Tart dough
2. Make ready 60 grams Unsalted butter
3. Prepare 50 grams Powdered sugar
4. Make ready 1 Egg
5. Make ready 130 grams Cake flour
6. Make ready Kabocha Filling
7. Make ready 1/4 Kabocha squash
8. Make ready 50 grams Sugar
9. Make ready 1 Egg
10. Make ready 70 ml Heavy cream
11. Prepare 1 bunch Raisins
12. Prepare 1 Rum or rum essence
13. Get For the glaze
14. Make ready 1 Mango jam

I wanted to keep a Japanese Influence in the dessert but also a fall flare. Our menu was seasonal so in the fall we had a abundance of Kabocha squash. In a separate bowl, toss pumpkin seeds with oil, za'atar, and salt (this can also be done on the baking sheet). Spread on a lined baking sheet and roast for five minutes.

Instructions to make Kabocha Tart:

1. For the batter: Bring butter to room temperature and cream until soft. Add powdered sugar and beat until white and fluffy.
2. Add a beaten egg (also brought to room temperature) little by little and mix well. Add the sifted flour and stir until combined. Wrap the batter in plastic wrap and chill in the fridge.
3. Make the filling while the batter is chilling. Remove the seeds from the kabocha squash and rinse well. Wrap the squash in plastic wrap and microwave until soft (About 3 minutes in my microwave, but adjust the time depending on the kabocha).
4. Spoon out the inside of the squash into a bowl, being careful not to tear the rind, since you will use it to decorate.
5. Mash the squash while hot (a wooden pestle works well). Add sugar and mix well. When it has slightly cooled, add the eggs, heavy cream, raisins and stir well. Finally, add the rum or rum essence and mix well.
6. Cut out the rind into any shape you like.
7. Line a tart pan with pie crust and prick the surface with a fork. Pour in the chilled batter and arrange the decorations on top. Bake in a preheated oven at 320/160C for 25-30 minutes.
8. Brush the baked tart with mango jam, let cool and it's ready to eat.

Remove from oven and let seeds rest until they stop popping. Spoon seed topping over tarts and serve. Contributed by culinary partner Lynn Novo. This pretty vegetable galette (or tart) showcases a winter squash that is fun to use because it doesn't need to be peeled. Kabocha (or Japanese pumpkin) has a thin, dark green skin that is completely edible..

So that’s going to wrap it up for this special food kabocha tart recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!