▲A Kabocha Squash Tart for Halloween▲. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for. Kabocha is a Japanese squash or pumpkin.

Shafer Recipe: Kabocha Squash Tart with Caramelized Onions and Golden Chanterelles. · We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! You can have ▲A Kabocha Squash Tart for Halloween▲ using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of ▲A Kabocha Squash Tart for Halloween▲

Prepare of -- For the cocoa tart crust.
Prepare 130 grams of Cake flour.
You need 20 grams of Cocoa powder.
You need 80 grams of Margarine.
You need 25 grams of Sugar.
You need 1 of For the kabocha squash cream filling.
You need 200 grams of Kabocha squash.
Prepare 30 grams of Sugar.
You need 1 of Cinnamon.
You need 120 grams of Milk.
Prepare 1 of Egg.

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! This low carb cheesecake is super creamy and dense. I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.

▲A Kabocha Squash Tart for Halloween▲ instructions

■ For the tart crust ■ Cream the softened margarine and mix in the sugar..
Add sifted cake flour and cocoa powder, using a rubber spatula to cut it in..
Form the dough into a ball, cover with plastic wrap and let sit in the refrigerator for at least 30 minutes..
Grease a tart mold with margarine and line it with the crust. Make several holes in the bottom with a fork..
Roll out the remaining dough and cut out facial features. Make 2 triangles for the eyes and 1 for the nose (smaller than the eyes), and cut out the mouth as shown in the photo..
▲For the kabocha squash cream filling▲ Microwave the kabocha squash with the skin on until tender (I cooked it in a silicone case)..
When the kabocha squash has cooled down enough to handle, peel off the skin. You should have 200g of kabocha squash without the skin..
Puree the kabocha squash in a blender or food processor with the sugar, egg, milk and cinnamon until smooth and creamy. If the kabocha squash is dry, adjust by adding more milk..
Pour the kabocha squash cream into the tart crust and bake for 30 minutes at 340F/170C..
Bake the face parts for 12 minutes at 340F/170C..
Put the facial features on top of the tart..
Here's how it looks sliced..

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