This year for Thanksgiving I wanted a fresh take on pumpkin pie, so I came up with a Sangkaya kabochi tart instead. I decided to combine the traditional kabocha squash and Sangkaya (coconut custard) recipe into a tart shell.
The combination created a scrumptious tart that is not overly sweet and a little savory. The flavors are anything but boring and it leaves you wanting more!
First, slice the kabocha squash into thin pieces. Then in a food processor combine the coconut milk, sugar, palm sugar, salt and blend well. Unroll the pie crust and lay it in the tart pan. Lay the kabocha squash on the tart crust and then pour the coconut custard over the squash.
Bake at 325F for 45 minutes.
Once the tart has cooled, sift some powdered sugar on top.
This kabochi and coconut tart is sweet and creamy!
- 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
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Preheat oven at 325F
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Spray a tart pan butter and then line it with a pie crust
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Peel and slice kabocha squash, then lay them in the pie crust
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In a food processor, mix the eggs, sugar, salt, coconut milk and rice flour until smooth.
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Pour the coconut custard over the squash.
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Bake at 325F for 45 minutes
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Let it cool then sift some powder sugar on top.
