Kabocha Squash Tart.

Ingredients of Kabocha Squash Tart

1. It’s of For the tart crust:.
2. Prepare 80 grams of Butter.
3. You need 40 grams of Granulated sugar.
4. Prepare 1 of Egg yolk.
5. You need 1/2 of Coffee creamer.
6. You need 140 grams of Cake flour.
7. You need of For the filling:.
8. It’s 200 grams of Unpeeled kabocha squash (remove seeds).
9. It’s 200 ml of Heavy cream.
10. You need 30 grams of Granulated sugar.
11. It’s 2 of Beaten eggs.
12. Prepare 5 of drops Vanilla extract.

Kabocha Squash Tart instructions

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..