Sweetened Kabocha Tart

1. 1

   Warm the butter over hot water to melt.

2. 2

   Peel the kabocha and boil.

3. 3

   Preheat oven at 180C/360F.

4. 4

   Grease the pan with oil (not listed).

5. 5

   Blend the biscuit and butter in a food processor and press the dough along the pan.

6. 6

   Chill in the fridge after it's evenly spread out.

7. 7

   Drain the boiled kabocha.

8. 8

   Combine with sugar, beaten eggs, heavy cream, and vanilla oil.

9. 9

   Mix well.

10. 10

    Pour the kabocha mixture from Step 3 into the pan from Step 2.

11. 11

    Bake in the oven for 25-30 minutes.

12. 12

    Cool on a rack, then remove the pan carefully.

13. 13

    Draw eyes and mouth on parchment paper and carve them out to make a paper stencil.

14. 14

    Use a tea strainer to dust cocoa powder (not listed) through the stencil to make the face.

15. 15

    It's easier to remove the cake pan if you use a springform pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.