Description
A comforting and delightful Japanese Pumpkin Tart featuring creamy kabocha filling and a flaky buttery crust, perfect for gatherings.
Ingredients
Scale
- 1 medium kabocha squash (or butternut squash)
- 3/4 cup granulated sugar (or brown sugar)
- 2 large eggs
- 1 cup heavy cream (or coconut cream)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup unsalted butter, chilled and cubed
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- Ice water as needed
Instructions
- Prepare the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in butter until crumbly, then gradually add ice water until the dough comes together. Chill for 30 minutes.
- Roast the kabocha: Cut the squash in half, remove seeds, and roast cut side down at 400°F for about 30 minutes or until fork-tender. Let it cool, then scoop out the flesh.
- Make the pumpkin filling: In a large bowl, whisk together the kabocha flesh, sugar, cream, eggs, and spices until smooth. Taste and adjust the sweetness or spices to your liking.
- Assemble the tart: Roll out your chilled dough into a 9-inch tart pan. Pour the filling into the crust, smoothing it out with a spatula.
- Bake: Preheat the oven to 350°F and bake for about 45-50 minutes until the filling is set and just slightly jiggles in the middle.
- Cool: Allow the tart to cool completely before serving.
Notes
If the edges of your crust brown too quickly, cover them with foil mid-bake. Letting the tart cool completely helps flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Japanese dessert, pumpkin tart, kabocha, autumn recipes, holiday dessert