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1
[Tart crust] Put the crushed biscuits, butter, and milk in the food processor, and mix until smooth.
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2
If you don't have a food processor, put the biscuits in a plastic bag and crush them with a rolling pin.
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3
Transfer the biscuits to a bowl and add the melted butter and milk.
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4
Mix until evenly blended.
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5
Put the biscuit mixture in the tart pan with a removable bottom, and press hard with your hand or a spoon.
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6
If you use a fluted tart pan, make sure to fill the biscuit mixture up to the edge, leaving no gaps.
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7
[Pumpkin filling] Microwave the kabocha squash until soft.
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8
Remove the rind and mash.
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9
Strain the kabocha squash to a paste.
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10
Add the cottage cheese, egg, sugar, and rum (optional) to the paste.
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11
Mix with a whisk or hand blender until smooth.
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12
Pour the pumpkin filling into the tart crust you made in Step 3, and smooth out the surface.
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13
Lightly tap the pan several times on the counter to remove any air bubbles.
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14
Bake in a preheated oven at 180C/360F for about 20 minutes.
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15
Remove from the oven.
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16
[Nut filling] Lightly roast the pecan nuts.
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17
Heat the butter in a small sauce pan over medium heat to melt.
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18
Add the ingredients.
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19
Heat the mixture while stirring for a few minutes until it thickens.
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20
Add the nuts and stir to coat the nuts evenly.
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21
Pour the nut filling into the tart from Step 6, and smooth out the surface.
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22
Bake in the oven for 10-15 minutes.
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23
It's done.
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24
Adjust the baking time if necessary.
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25
Strain the apricot jam if it is lumpy.
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26
Mix the jam with amaretto.
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27
While the tart is still hot, brush a generous amount of the mixture over the tart using a pastry brush.
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28
This tart will look like the photo when sliced.
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29
[Note] Using a tart pan with a removable bottom is recommended.
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30
Use any type of pecan nuts; either whole pecan nuts or crushed ones.
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31
I used the whole nuts as the photo shows.
