A Kabocha Squash Tart for Halloween

Ingredients

• 130 grams Cake flour
• 20 grams Cocoa powder
• 80 grams Margarine
• 25 grams Sugar
• 1 For the kabocha squash cream filling
• 200 grams Kabocha squash
• 30 grams Sugar
• 1 Cinnamon
• 120 grams Milk
• 1 Egg

Instructions

1. For the tart crust Cream the softened margarine and mix in the sugar.
2. Add sifted cake flour and cocoa powder, using a rubber spatula to cut it in.
3. Form the dough into a ball, cover with plastic wrap and let sit in the refrigerator for at least 30 minutes.
4. Grease a tart mold with margarine and line it with the crust.
5. Make several holes in the bottom with a fork.
6. Roll out the remaining dough and cut out facial features.
7. Make 2 triangles for the eyes and 1 for the nose (smaller than the eyes), and cut out the mouth as shown in the photo.
8. For the kabocha squash cream filling Microwave the kabocha squash with the skin on until tender (I cooked it in a silicone case).
9. When the kabocha squash has cooled down enough to handle, peel off the skin.
10. You should have 200g of kabocha squash without the skin.
11. Puree the kabocha squash in a blender or food processor with the sugar, egg, milk and cinnamon until smooth and creamy.
12. If the kabocha squash is dry, adjust by adding more milk.
13. Pour the kabocha squash cream into the tart crust and bake for 30 minutes at 340F/170C.
14. Bake the face parts for 12 minutes at 340F/170C.
15. Put the facial features on top of the tart.
16. Here's how it looks sliced.