In Japan, kabocha is a common ingredient in vegetable tempura, soups and croquettes. Personally I love this pumpkin to use in desserts, especially in pies and tarts.
1. Prepare tart crust by mixing together flour, sugar and salt into a blender and then add the butter. Mix the ingredients by pulsating until the butter pieces become the size of a bean (at least). Instead of a mixer, you can use 2 kitchen knifes.
2. Add 1 tbsp of cold water, but not more than 3 and 1/2 tbsp. After each addition, interfere with the batter until it stick together, but no longer.
3. Put the dough on a lightly floured board. With lightly floured hands by rapid movements gather it into a ball and roll into a circle with a diameter of 10 cm. Wrap pancake in plastic wrap and put in the fridge for 30 minutes (up to 3 days).
4. Roll the dough out into a circle, 5 cm larger than the upside-down tart pan.
5. Gently roll the dough around the rolling pin and transfer it right-side up onto the tart pan. Unroll, easing dough into the bottom of the tart pan and pressing the edges. Remove the excess of the dough and keep it for later decoration.
6. Pricked with a fork, lay a baking paper and pour on top of the peas or beans (for the press).
7. Bake for approx. 15-20 minutes. Then, remove the form from the oven, remove the paper and beans, brush the dough with beaten egg and again to return to the oven for 2-3 minutes. This will prevent the crust from getting wet from the filling.
8. On such prepared base for tart put the stuffing and decorate with the different shapes made from the excess of the dough.
2. If using the store-bought canned pumpkin puree, infuse it with the smocked tea essence (1 tbsp of tea cook with 100 ml water. Then remove from the heat, strain and cook again till the quantity reduce to 20 ml).
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