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1
I used plain biscuits (cookies) bought at a 100 yen store.
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2
An individual bag contains 120g of biscuits.
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3
If you use a food processor, you can crush the biscuits really easily into a fine powder.
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4
Make about a 1cm cut in the top of the bag and squeeze out any air.
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5
Close up the cut with tape and crush the biscuits with a rolling pin until it's turned into a fine powder.
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6
Microwave the butter for 20 to 30 seconds to melt.
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7
(Please adjust the time depending on your microwave.)
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8
Open up the bag of crushed biscuits and pour into the butter.
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9
Mix thoroughly.
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10
Line the sides of a removable-bottom tart pan with parchment paper.
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11
Press in the crushed biscuit mixture from Step 4.
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12
(There's no need to line the bottom.)
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13
Smooth out the crust.
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14
Using a spoon or a rubber spatula, press it down firmly.
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15
Peel the kabocha squash and remove the seeds.
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16
Weigh about 400g and chop into bits about 1cm in thickness.
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17
It will become tender faster if it's cut even thinner.
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18
Microwave or simmer the kabocha squash until tender.
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19
Drain off the water in a colander or sieve.
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20
Transfer into a bowl and mash with a spatula.
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21
(If you have a masher, use that.)
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22
Add sugar and mix together.
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23
Now add the egg and mix in.
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24
Add the unwhipped heavy cream, and mix well.
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25
Pour the mixture into crust-lined pan from step 6.
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26
Bake in a preheated 170C oven for 45 to 50 minutes.
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27
When done, set aside to cool down without removing the pan.
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28
Then chill in the refrigerator, in the pan.
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29
Please adjust the baking time and temperature to your oven.
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30
Make sure it's cooled down well before slicing.
