Honey Red Kuri Tart
The honey and mild chestnut flavor of the red kuri squash goes so well together. The honey shines through but the creaminess and flavors of the squash clearly stills the show.
This tart crust is pretty simple to make and is basically a pie crust.
Blend the flour, sea salt and coconut oil together with a fork. It should resemble little crumbles.
Once that comes together. Pour 1 tablespoon of very cold water into the flour mixture until it all comes together and you can form a ball with the dough.
Roll dough out into a 10 inch circle and press into a 9 inch tart pan, cutting off any dough over hang.
Place the crust filled pan in the freezer for at least 15 minutes to set.
The next step is to prebake the tart crust.
After letting the crust sit in the freezer to set, place a piece of parchment in the middle of the crust and fill it with pie weights, beans or rice. I used rice. This is so that the tart crust maintains its shape during the prebaking process.
Bake crust in a 375 degree oven for 15 minutes. While baking the crust, the filling can be prepared.
Mix the 2 tablespoons of kuzu starch with 4 tablespoons of cold filtered water. Thoroughly dissolve the starch into the cold water. I use the bamboo whisk I use for my matcha. Place to the side.
Place inside a blender in this order the non dairy milk, cooked squash, honey, sea salt, vanilla and the mixed kuzu starch. Blend till it all comes together.
The crust should be finished baking by now. Take the prebaked tart crust out of the oven. Do not turn off the oven.
Place the tart pan on a cookie sheet and pour the filling inside the pre baked crust.
*I didn't let the crust cool first before pouring in the filling.
Bake in the same 375 degree oven for 40 minutes.
After 40 minutes the tart will be set and look like this.
The tart must cool completely before cutting into it. Any leftovers should be stored in the refrigerator.
The tart tastes amazing cold and I had a slice the following morning with a nice cup of matcha latte. 🙂
Ingredients
Directions
This tart crust is pretty simple to make and is basically a pie crust.
Blend the flour, sea salt and coconut oil together with a fork. It should resemble little crumbles.
Once that comes together. Pour 1 tablespoon of very cold water into the flour mixture until it all comes together and you can form a ball with the dough.
Roll dough out into a 10 inch circle and press into a 9 inch tart pan, cutting off any dough over hang.
Place the crust filled pan in the freezer for at least 15 minutes to set.
The next step is to prebake the tart crust.
After letting the crust sit in the freezer to set, place a piece of parchment in the middle of the crust and fill it with pie weights, beans or rice. I used rice. This is so that the tart crust maintains its shape during the prebaking process.
Bake crust in a 375 degree oven for 15 minutes. While baking the crust, the filling can be prepared.
Mix the 2 tablespoons of kuzu starch with 4 tablespoons of cold filtered water. Thoroughly dissolve the starch into the cold water. I use the bamboo whisk I use for my matcha. Place to the side.
Place inside a blender in this order the non dairy milk, cooked squash, honey, sea salt, vanilla and the mixed kuzu starch. Blend till it all comes together.
The crust should be finished baking by now. Take the prebaked tart crust out of the oven. Do not turn off the oven.
Place the tart pan on a cookie sheet and pour the filling inside the pre baked crust.
*I didn't let the crust cool first before pouring in the filling.
Bake in the same 375 degree oven for 40 minutes.
After 40 minutes the tart will be set and look like this.
The tart must cool completely before cutting into it. Any leftovers should be stored in the refrigerator.
The tart tastes amazing cold and I had a slice the following morning with a nice cup of matcha latte. 🙂
