Kabocha Squash Tart Recipe

Name: Kabocha Squash Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Butter; 40 grams Granulated sugar; 1 Egg yolk; 1/2 Coffee creamer; 140 grams Cake flour; 200 grams Unpeeled kabocha squash (remove seeds); 200 ml Heavy cream; 30 grams Granulated sugar; 2 Beaten eggs; 5 drops Vanilla extract

Servings: persons

1
Knead the butter into a paste.
2
Add granulated sugar and mix until whitened.
3
Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate).
4
Add the sifted flour into several batches.
5
In cutting motion, fold in using a rubber spatula.
6
When smooth, press and knead with your hands.
7
Bring the dough together.
8
Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
9
Remove seeds from the kabocha squash and dice into 1 cm cubes.
10
Cover with plastic wrap and steam in the microwave.
11
If using a microwave, 4 minutes at 700W.
12
Or, use a steamer (don't simmer since it'll become watery).
13
Set aside to cool.
14
Grease a tart pan with butter and coat with cake flour.
15
Chill in the fridge.
16
Roll out the dough from Step 5.
17
Press into the tart pan.
18
Poke holes on the bottom with a fork.
19
Line with aluminum foil and put in the pie weights.
20
Bake for 10 minutes at 170C.
21
Set aside the baked crust to cool.
22
Combine the kabocha (Step 7) and all ingredients for the filling in a bowl and mix everything together.
23
Pour into the baked tart crust.
24
Bake for 20 minutes at 180C.
25
It's done when it's golden brown.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 grams Butter, 40 grams Granulated sugar, 1 Egg yolk, 1/2 Coffee creamer, and more.

Yes, Kabocha Squash Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha Squash Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions