No Need To Bake Twice! Kabocha Tart Cake Recipe by cookpad.japan
Cooking Instructions 1 Make the tart crust. Put the butter into a bowl and bring to room temperature. Mix in the sugar. Add the egg and mix. Add the sifted flour and mix until it lumps together. 2 Press the dough into a tart pan lined with paper. (optionally, chill in the refrigerator). 3 Scoop out the pulp from the kabocha and wrap with plastic wrap. Microwave until soft (about 5 minutes). Remove the skin with a knife. Cut into chunks that can go into a mixer or food processor. 4 Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes. 5 Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160°C for 30 minutes. Increase the heat to 180°C and bake for about 5 more minutes. 6 When the surface has lightly browned and the cake has risen, it's done! 7 You can even bake in a paper cake mold. 8 You can make this recipe into financiers by altering the ingredients slightly. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla. 1 Make the tart crust. Put the butter into a bowl and bring to room temperature. Mix in the sugar. Add the egg and mix. Add the sifted flour and mix until it lumps together. 1 Make the tart crust. Put the butter into a bowl and bring to room temperature. Mix in the sugar. Add the egg and mix. Add the sifted flour and mix until it lumps together. 2 Press the dough into a tart pan lined with paper. (optionally, chill in the refrigerator). 2 Press the dough into a tart pan lined with paper. (optionally, chill in the refrigerator). 3 Scoop out the pulp from the kabocha and wrap with plastic wrap. Microwave until soft (about 5 minutes). Remove the skin with a knife. Cut into chunks that can go into a mixer or food processor. 3 Scoop out the pulp from the kabocha and wrap with plastic wrap. Microwave until soft (about 5 minutes). Remove the skin with a knife. Cut into chunks that can go into a mixer or food processor. 4 Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes. 4 Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes. 5 Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160°C for 30 minutes. Increase the heat to 180°C and bake for about 5 more minutes. 5 Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160°C for 30 minutes. Increase the heat to 180°C and bake for about 5 more minutes. 6 When the surface has lightly browned and the cake has risen, it's done! 6 When the surface has lightly browned and the cake has risen, it's done! 7 You can even bake in a paper cake mold. 7 You can even bake in a paper cake mold. 8 You can make this recipe into financiers by altering the ingredients slightly. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla. 8 You can make this recipe into financiers by altering the ingredients slightly. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Soy Chicken Crockpot Ranch Mushrooms Super AMAZING n' EASY Garlic Cheese Bread Healthy Peanut Butter Oatmeal Cookies Swedish Meatballs Honey Soy Chicken Crockpot Ranch Mushrooms Super AMAZING n' EASY Garlic Cheese Bread Healthy Peanut Butter Oatmeal Cookies Swedish Meatballs Dad's Chili Frozen Raspberry and Banana Smoothie Cafe-style Hot Chocolate Mango Smoothie Mustard & Thyme Chicken Breasts Hot Chocolate with Leftover Icing Easy Matcha Bagels with White Chocolate My Secret Fluffy Tofu Pancakes Autumn Grape and Walnut Tart Cake moms peanut butter cookies Dad's Chili Frozen Raspberry and Banana Smoothie Cafe-style Hot Chocolate Mango Smoothie Mustard & Thyme Chicken Breasts Hot Chocolate with Leftover Icing Easy Matcha Bagels with White Chocolate My Secret Fluffy Tofu Pancakes Autumn Grape and Walnut Tart Cake moms peanut butter cookies