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