Kabocha Cream Cheese Tart

• 150 grams Strained kabocha pumpkin
• 4 Cream cheese
• 45 grams Sugar (cane sugar)
• 45 ml Heavy cream
• 1 pinch Salt
• 2 Tart Crust

1. Soften the kabocha in a microwave and strain.
2. Mix the cream cheese, kabocha, and sugar together.
3. Once mixed, add the cream and thoroughly mix.
4. Pour into the tart crust.
5. Bake at 180F Celsius for about 25 minutes until the tops brown.
6. While baking, top with pumpkin seeds.
7. This is a sugar-free, salt-free, cheese, and cream (halved) version for dogs... however, thanks to the kabocha's sweetness, it's tasty.

pumpkin, cream cheese, sugar, heavy cream, salt, crust

Taken from cookpad.com/us/recipes/143596-kabocha-cream-cheese-tart (may not work)