No Need to Bake twice! Kabocha Tart Cake

• 1 optional Tart dough
• 60 grams Butter
• 40 grams Sugar
• 1/2 Egg
• 140 grams White flour
• 1 net 350 grams without skin or pulp Kabocha squash
• 70 grams Butter
• 70 grams Sugar
• 1 1/2 Egg
• 3 tbsp Plain flour
• 200 ml Heavy cream
• 1 tsp Cinnamon
• 1 dash Vanilla extract

1. Make the tart crust.
2. Put the butter into a bowl and bring to room temperature.
3. Mix in the sugar.
4. Add the egg and mix.
5. Add the sifted flour and mix until it lumps together.
6. Press the dough into a tart pan lined with paper.
7. (optionally, chill in the refrigerator).
8. Scoop out the pulp from the kabocha and wrap with plastic wrap.
9. Microwave until soft (about 5 minutes).
10. Remove the skin with a knife.
11. Cut into chunks that can go into a mixer or food processor.
12. Put the cut kabocha and the other ingredients into a mixer or food processor and blend for about 2 minutes.
13. Pour the kabocha mixture ontop of the tart crust from Step 2 and bake in an oven preheated to 160C for 30 minutes.
14. Increase the heat to 180C and bake for about 5 more minutes.
15. When the surface has lightly browned and the cake has risen, it's done!
16. You can even bake in a paper cake mold.
17. You can make this recipe into financiers by altering the ingredients slightly.
18. 50 g butter, 50 g sugar, 1 egg, 80 g kabocha, 20 g heavy cream, 50 g flour, cinnamon, and vanilla.

dough, butter, sugar, egg, white flour, without skin, butter, sugar, egg, flour, cinnamon, vanilla

Taken from cookpad.com/us/recipes/154187-no-need-to-bake-twice-kabocha-tart-cake (may not work)