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Sangkaya Kabochi Tart

This kabochi and coconut tart is sweet and creamy! 

Course Dessert
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Jen Jen

Ingredients

  • 1 sheet Pillsbury Pie Crust
  • 1/4 Kabocha Squash
  • 3 Eggs
  • 3/4 C Sugar
  • 250 ml Coconut Milk
  • 1/4 tsp Salt
  • 1 tsp Rice Flour
  • 3 T Palm Sugar
  • powder sugar

Instructions

  1. Preheat oven at 325F

  2. Spray a tart pan butter and then line it with a pie crust

  3. Peel and slice kabocha squash, then lay them in the pie crust

  4. In a food processor, mix the eggs, sugar, salt, coconut milk and rice flour until smooth.
  5. Pour the coconut custard over the squash.
  6. Bake at 325F for 45 minutes

  7. Let it cool then sift some powder sugar on top.