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1
For the tart crust Cream the softened margarine and mix in the sugar.
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2
Add sifted cake flour and cocoa powder, using a rubber spatula to cut it in.
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3
Form the dough into a ball, cover with plastic wrap and let sit in the refrigerator for at least 30 minutes.
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4
Grease a tart mold with margarine and line it with the crust.
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5
Make several holes in the bottom with a fork.
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6
Roll out the remaining dough and cut out facial features.
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7
Make 2 triangles for the eyes and 1 for the nose (smaller than the eyes), and cut out the mouth as shown in the photo.
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8
For the kabocha squash cream filling Microwave the kabocha squash with the skin on until tender (I cooked it in a silicone case).
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9
When the kabocha squash has cooled down enough to handle, peel off the skin.
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10
You should have 200g of kabocha squash without the skin.
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11
Puree the kabocha squash in a blender or food processor with the sugar, egg, milk and cinnamon until smooth and creamy.
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12
If the kabocha squash is dry, adjust by adding more milk.
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13
Pour the kabocha squash cream into the tart crust and bake for 30 minutes at 340F/170C.
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14
Bake the face parts for 12 minutes at 340F/170C.
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15
Put the facial features on top of the tart.
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16
Here's how it looks sliced.
