Sweetened Kabocha Tart

• 300 to 400 grams net weight Kabocha squash
• 60 grams Sugar
• 1 egg Beaten egg
• 100 ml Heavy cream
• 100 grams Biscuits
• 70 grams Warmed butter (or margarine)
• 1 few drops Vanilla oil

1. Warm the butter over hot water to melt.
2. Peel the kabocha and boil.
3. Preheat oven at 180C/360F.
4. Grease the pan with oil (not listed).
5. Blend the biscuit and butter in a food processor and press the dough along the pan.
6. Chill in the fridge after it's evenly spread out.
7. Drain the boiled kabocha.
8. Combine with sugar, beaten eggs, heavy cream, and vanilla oil.
9. Mix well.
10. Pour the kabocha mixture from Step 3 into the pan from Step 2.
11. Bake in the oven for 25-30 minutes.
12. Cool on a rack, then remove the pan carefully.
13. Draw eyes and mouth on parchment paper and carve them out to make a paper stencil.
14. Use a tea strainer to dust cocoa powder (not listed) through the stencil to make the face.
15. It's easier to remove the cake pan if you use a springform pan.

sugar, egg, cream, butter, vanilla oil

Taken from cookpad.com/us/recipes/170925-sweetened-kabocha-tart (may not work)