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Before you jump to Kabocha Squash Tart recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.
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From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living just isn’t that difficult. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let’s go back to kabocha squash tart recipe. To cook kabocha squash tart you need 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Kabocha Squash Tart:
- Prepare of For the tart crust:.
- Get 80 grams of Butter.
- Provide 40 grams of Granulated sugar.
- Provide 1 of Egg yolk.
- Use 1/2 of Coffee creamer.
- Use 140 grams of Cake flour.
- Get of For the filling:.
- Use 200 grams of Unpeeled kabocha squash (remove seeds).
- Take 200 ml of Heavy cream.
- Prepare 30 grams of Granulated sugar.
- Take 2 of Beaten eggs.
- Take 5 of drops Vanilla extract.
Instructions to make Kabocha Squash Tart:
- Knead the butter into a paste. Add granulated sugar and mix until whitened..
- Now add the egg yolks and the coffee creamer (add in small batches to ensure it doesn't separate)..
- Add the sifted flour into several batches. In cutting motion, fold in using a rubber spatula..
- When smooth, press and knead with your hands. Bring the dough together..
- Wrap in plastic wrap and chill for 30 minutes plus in the fridge..
- Remove seeds from the kabocha squash and dice into 1 cm cubes. Cover with plastic wrap and steam in the microwave..
- If using a microwave, 4 minutes at 700W. Or, use a steamer (don't simmer since it'll become watery). Set aside to cool..
- Grease a tart pan with butter and coat with cake flour. Chill in the fridge..
- Roll out the dough from Step 5. Press into the tart pan. Poke holes on the bottom with a fork..
- Line with aluminum foil and put in the pie weights. Bake for 10 minutes at 170℃..
- Set aside the baked crust to cool..
- 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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