Ingredients:
100 g Kabocha squash
40 g Sugar
200 ml Heavy cream
2 Eggs
2 tbsp. White flour
1 tbsp. Rum (as desired for the
kabocha filling)
Crust
60 g Butter
120 g Flour
1 Egg yolk
40 g Sugar
20 g Cocoa
Preparation:
Put the “crust” ingredients in your food processor and blend until it forms a dough.
Roll out the dough into a circle and place in the butter-greased mold. Pierce holes into the dough with a fork to dock.
Cut the kabocha squash into suitable sizes, remove their skin, and boil. Blend in the food processor along with the other ingredients until smooth.
Pour the mixture onto the tart base. Bake in an oven set to 180C for 40 minutes.
For 22 cm tart mold.
