Marbled Kabocha Squash and Cheese Tart

1. 1

   Prepare the tart base.

2. 2

   Seefor instructions.

3. 3

   Bake the tart base at 160C for 35 minutes and leave in the tart tin to cool.

4. 4

   Remove the seeds from the kabocha squash and microwave until soft.

5. 5

   Peel the skin.

6. 6

   You need about 1/4 of a kabocha squash.

7. 7

   Add the kabocha squash and ingredients marked with to a food processor or mixer and blend together until smooth.

8. 8

   Pour the mixture into the tart base.

9. 9

   (Any batter left in the mixer will be used later for the marbling.)

10. 10

    Preheat the oven to 180C.

11. 11

    Add the cocoa to the warmed milk and mix with 2 tablespoons of the kabocha squash mixture.

12. 12

    Mix until it is thick but still runny and strain.

13. 13

    Note: Strain the mixture as if there is any cocoa powder left, it will be hard to pipe the mixture.

14. 14

    Melted chocolate can be used instead of cocoa.

15. 15

    Make a cone out of parchment paper as shown in the photograph.

16. 16

    Fill with the cocoa mixture and twist to seal off the top.

17. 17

    Hold it at the bottom.

18. 18

    Snip the tip off the cone so that the mixture comes out and pipe it as shown in the photograph.

19. 19

    Try not to get any mixture on the sides of the tart.

20. 20

    Pass a chopstick or similar utensil through the mixture vertically to create the marbled pattern.

21. 21

    Turn the preheated oven down to 160C and bake the tart for 30 minutes.

22. 22

    Once cooked, leave to cool, then wrap it and place it in the refrigerator to chill.

23. 23

    You could make this with a Halloween theme.

24. 24

    Have a look here for instructions.

25. 25

    Moist Pumpkin Tart for Halloween -

* Per serving · 4 servings · Values may vary.