How many servings does this recipe make?

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

What ingredients do I need for Macrobiotic Kabocha and Chocolate Tart?

You need 15 ingredients. The key ingredients include: 170 grams Mashed kabocha, 30 grams Sugar, 30 ml Soy milk (or milk), 1 pinch Salt, and more.

Is Macrobiotic Kabocha and Chocolate Tart suitable as baking & desserts?

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

How do I store leftover Macrobiotic Kabocha and Chocolate Tart?

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.

Macrobiotic Kabocha and Chocolate Tart Recipe

Name: Macrobiotic Kabocha and Chocolate Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 grams Mashed kabocha; 30 grams Sugar; 30 ml Soy milk (or milk); 1 pinch Salt; 2 tbsp Cake flour; 1 Cinnamon powder; 50 grams Walnuts; 30 grams Cake flour; 10 grams Cocoa powder; 1 and 1/2 tablespoons Sugar; 1 tsp Baking powder; 1 pinch Salt; 1 tbsp Oil; 1 1/2 tbsp Maple syrup; 2 tbsp Water

Bake this irresistible Macrobiotic Kabocha and Chocolate Tart at home. Made with kabocha, Sugar, milk and Salt. Easy step-by-step instructions included.

This Macrobiotic Kabocha and Chocolate Tart relies on simple, everyday ingredients such as grams mashed kabocha, grams sugar, soy milk (or milk) and salt. It comes together quickly and makes 4 servings, at about 383 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Macrobiotic Kabocha and Chocolate Tart delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Macrobiotic Kabocha and Chocolate Tart

Tips for the best results

Variations & substitutions

My Personal Notes

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