Easy Rich Kabocha Tart - squash

Method

• Peel the kabocha.
• Chop up the skin into large chunks.
• Do not throw them away.
• Chop up the kabocha squash into bite sizes.
• Put them into a bowl and cover with plastic wrap.
• Microwave to soften.
• Cut the kabocha skin into preferred shapes, then heat in the microwave.
• Soak the gelatin in 2 tablespoons of water.
• After a while, heat in the microwave and make sure it dissolves completely.
• Heat the milk in a pan over low heat.
• Add sugar to dissolve.
• Take care not to boil.
• Put the softened kabocha squash chunks into a blender.
• Add the milk from step 4 and blend.
• When that's cooled down slightly, add the heavy cream and the dissolved gelatin.
• Blend everything together.
• Pour the mixture into the tart crust.
• Chill in the fridge for 1 to 2 hours.
• When hardened, decorate to finish!
• Make petit tarts and decorate with whipped cream or microwaved and softened kabocha squash - so cute.
• Decorate the edge of the tart with whipped cream and kabocha chunks - looks gorgeous.