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Kabocha Squash Tart
Kabocha Squash Tart

Before you jump to Kabocha Squash Tart recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

A lot of us have been conditioned to believe that comfort foods are not good and are to be avoided. If your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be super nourishing and good for you. A number of foods honestly do boost your mood when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Grains can be good for driving away a bad mood. Barley, millet, quinoa, etc are terrific at helping you be happier. These foods can help you feel full for longer as well, helping you feel better. Feeling starved can really bring you down! The reason these grains elevate your mood is that they are not hard for your body to digest. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, raises your mood.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to kabocha squash tart recipe. You can have kabocha squash tart using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Kabocha Squash Tart:
  1. Prepare For the tart crust:
  2. Get 80 grams Butter
  3. Get 40 grams Granulated sugar
  4. Use 1 Egg yolk
  5. Prepare 1/2 Coffee creamer
  6. Use 140 grams Cake flour
  7. Prepare For the filling:
  8. Prepare 200 grams Unpeeled kabocha squash (remove seeds)
  9. Use 200 ml Heavy cream
  10. Provide 30 grams Granulated sugar
  11. Provide 2 Beaten eggs
  12. Provide 5 drops Vanilla extract
Steps to make Kabocha Squash Tart:
  1. Knead the butter into a paste. Add granulated sugar and mix until whitened.
  2. Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate).
  3. Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula.
  4. When smooth, press and knead with your hands. Bring the dough together.
  5. Wrap in plastic wrap and chill for 30 minutes plus in the fridge.
  6. Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave.
  7. If using a microwave, 4 minutes at 700W. Or, use a steamer (don't simmer since it'll become watery). Set aside to cool.
  8. Grease a tart pan with butter and coat with cake flour. Chill in the fridge.
  9. Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork.
  10. Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃.
  11. Set aside the baked crust to cool.
  12. Combine the kabocha (Step 7) and all ingredients for the filling in a bowl and mix everything together. Pour into the baked tart crust. Bake for 20 minutes at 180℃. It's done when it's golden brown.

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