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1
For the batter: Bring butter to room temperature and cream until soft.
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2
Add powdered sugar and beat until white and fluffy.
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3
Add a beaten egg (also brought to room temperature) little by little and mix well.
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4
Add the sifted flour and stir until combined.
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5
Wrap the batter in plastic wrap and chill in the fridge.
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6
Make the filling while the batter is chilling.
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7
Remove the seeds from the kabocha squash and rinse well.
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8
Wrap the squash in plastic wrap and microwave until soft (About 3 minutes in my microwave, but adjust the time depending on the kabocha).
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9
Spoon out the inside of the squash into a bowl, being careful not to tear the rind, since you will use it to decorate.
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10
Mash the squash while hot (a wooden pestle works well).
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11
Add sugar and mix well.
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12
When it has slightly cooled, add the eggs, heavy cream, raisins and stir well.
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13
Finally, add the rum or rum essence and mix well.
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14
Cut out the rind into any shape you like.
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15
Line a tart pan with pie crust and prick the surface with a fork.
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16
Pour in the chilled batter and arrange the decorations on top.
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17
Bake in a preheated oven at 320/160C for 25-30 minutes.
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18
Brush the baked tart with mango jam, let cool and it's ready to eat.
