Ingredients
100 grams Wheat Germ Biscuit
30 grams Butter
2 tbsp Milk
200 grams Kabocha squash (peeled, seeded)
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
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create the tart crust. if you have a food processor that's pretty convenient. break up the biscuit into a bowl, and use a rolling pin to smash it up into powder. add the butter and milk and mix well. pour step 1 into your pan, and use your hands or the back of a spoon to press down on it to even it out. now make the filling. cut the kabocha into whatever-sized pieces and microwave to soften. remove the peel and strain. add the kabocha and the remaining ingredients to the bowl, and use a whisk to mix well. pour the pumpkin on top of the tart crust. lightly tap the pan to remove the air. bake in the oven at 180c for 35 minutes and it's complete.