Kabocha Pudding Tart

Name: Kabocha Pudding Tart
Ingredients: 120 grams Kabocha squash; 120 ml Heavy cream; 90 ml Milk; 12 grams Granulated sugar; 30 grams Condensed milk; 5 grams Gelatin; 2 tbsp Water; 1 Vanilla extract

8 ingredients

1 steps

Ingredients

120 grams Kabocha squash
120 ml Heavy cream
90 ml Milk
12 grams Granulated sugar
30 grams Condensed milk
5 grams Gelatin
2 tbsp Water
1 Vanilla extract

Directions

1

["Referring to the basic pate sucree recipe, make the tart crust and blind bake.", "Remove the guts and seeds from the kabocha, wrap in plastic wrap, and microwave at 500 W for 3.5 minutes.", "Place the microwaved kabocha into a food processor and blend until smooth.", "Place the mashed pumpkin squash, heavy cream, milk, and granulated sugar into a pot, and over a heat mix the ingredients with a spatula so that they become mashed together", "Turn off the heat right after it starts to boil, and add in the condensed milk add vanilla essence.", "Microwave the gelatin soaked in water for 20 seconds, add to Step 5, and mix well.", "Pass it through a strainer, pour into the tart crust, and let chill in the fridge for more than 3 hours.", "It's done.Top it with heavy cream or caramel sauce if you like.", "This is a light recipe without the tart crust \"Simple & Rich Kabocha Pudding\"".""]"