Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kabocha squash tart. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Kabocha Squash Tart is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Kabocha Squash Tart is something which I have loved my whole life.
Jake's parents grow Kabocha Squash and so over the last few years I have been experimenting with different ways of cooking up this alternate squash. Delicious as a soup, really good roasted and served over farro with a chimichurri sauce, and most importantly, perfect as a tart or pie. Cut squash in half crosswise and scoop out seeds. When cool enough to handle, scoop out flesh and whirl in a blender or food processor until smooth.
To begin with this particular recipe, we must first prepare a few components. You can cook kabocha squash tart using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Tart:
- Prepare For the tart crust:
- Prepare 80 grams Butter
- Prepare 40 grams Granulated sugar
- Prepare 1 Egg yolk
- Prepare 1/2 Coffee creamer
- Get 140 grams Cake flour
- Make ready For the filling:
- Prepare 200 grams Unpeeled kabocha squash (remove seeds)
- Prepare 200 ml Heavy cream
- Make ready 30 grams Granulated sugar
- Get 2 Beaten eggs
- Take 5 drops Vanilla extract
Place kabocha cubes in a steamer basket and cover with lid. Winter squash varieties, like kabocha, make hearty, thick soups. Heat olive oil in a pot and sauté a chopped onion. Add peeled, chopped kabocha and peeled tart apples, like a granny smith.
Steps to make Kabocha Squash Tart:
- Knead the butter into a paste. Add granulated sugar and mix until whitened.
- Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate).
- Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula.
- When smooth, press and knead with your hands. Bring the dough together.
- Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
- Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave.
- If using a microwave, 4 minutes at 700W. Or, use a steamer (don't simmer since it'll become watery). Set aside to cool.
- Grease a tart pan with butter and coat with cake flour. Chill in the fridge.
- Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork.
- Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃.
- Set aside the baked crust to cool.
- Combine the kabocha (Step 7) and all ingredients for the filling in a bowl and mix everything together. Pour into the baked tart crust. Bake for 20 minutes at 180℃. It's done when it's golden brown.
Heat olive oil in a pot and sauté a chopped onion. Add peeled, chopped kabocha and peeled tart apples, like a granny smith. Add ginger for a spicy aftertaste. When I making another tart using the same quick crust recipe, I wanted to make kabocha squash tart too. I tried making one using the same crust, and it turned out quite well.
So that’s going to wrap this up for this special food kabocha squash tart recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
