Easy Rich Kabocha Tart

1. 1

   Peel the kabocha.

2. 2

   Chop up the skin into large chunks.

3. 3

   Do not throw them away.

4. 4

   Chop up the kabocha squash into bite sizes.

5. 5

   Put them into a bowl and cover with plastic wrap.

6. 6

   Microwave to soften.

7. 7

   Cut the kabocha skin into preferred shapes, then heat in the microwave.

8. 8

   Soak the gelatin in 2 tablespoons of water.

9. 9

   After a while, heat in the microwave and make sure it dissolves completely.

10. 10

    Heat the milk in a pan over low heat.

11. 11

    Add sugar to dissolve.

12. 12

    Take care not to boil.

13. 13

    Put the softened kabocha squash chunks into a blender.

14. 14

    Add the milk from step 4 and blend.

15. 15

    When that's cooled down slightly, add the heavy cream and the dissolved gelatin.

16. 16

    Blend everything together.

17. 17

    Pour the mixture into the tart crust.

18. 18

    Chill in the fridge for 1 to 2 hours.

19. 19

    When hardened, decorate to finish!

20. 20

    Make petit tarts and decorate with whipped cream or microwaved and softened kabocha squash - so cute.

21. 21

    Decorate the edge of the tart with whipped cream and kabocha chunks - looks gorgeous.

* Per serving · 4 servings · Values may vary.

No additional tips available.