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1
Prepare the tart base.
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2
Seefor instructions.
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3
Bake the tart base at 160C for 35 minutes and leave in the tart tin to cool.
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4
Remove the seeds from the kabocha squash and microwave until soft.
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5
Peel the skin.
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6
You need about 1/4 of a kabocha squash.
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7
Add the kabocha squash and ingredients marked with to a food processor or mixer and blend together until smooth.
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8
Pour the mixture into the tart base.
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9
(Any batter left in the mixer will be used later for the marbling.)
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10
Preheat the oven to 180C.
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11
Add the cocoa to the warmed milk and mix with 2 tablespoons of the kabocha squash mixture.
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12
Mix until it is thick but still runny and strain.
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13
Note: Strain the mixture as if there is any cocoa powder left, it will be hard to pipe the mixture.
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14
Melted chocolate can be used instead of cocoa.
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15
Make a cone out of parchment paper as shown in the photograph.
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16
Fill with the cocoa mixture and twist to seal off the top.
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17
Hold it at the bottom.
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18
Snip the tip off the cone so that the mixture comes out and pipe it as shown in the photograph.
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19
Try not to get any mixture on the sides of the tart.
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20
Pass a chopstick or similar utensil through the mixture vertically to create the marbled pattern.
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21
Turn the preheated oven down to 160C and bake the tart for 30 minutes.
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22
Once cooked, leave to cool, then wrap it and place it in the refrigerator to chill.
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23
You could make this with a Halloween theme.
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24
Have a look here for instructions.
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25
Moist Pumpkin Tart for Halloween -
