Halloween... it's not originated from Japanese tradition, but we see many Halloween decorations in towns during October.

Kabocha (かぼちゃ, Kabocha squash, pumpkin) seems a symbol of Halloween and was brought to Japan in 16th century from Portuguese. It has been used in many ways for cooking and making desserts since then.

This time I made 2 types of tart for Halloween, one using pumpkin, the other using matcha. These tarts are "No-bake" style using gelatine for the fillings, biscuits for the base.

Matcha's green and Kabocha's orange... Such beautiful contrasting colors!

For this recipe, I used a loose bottom baking cake tin. If you don't have it, just use a container. 

Enjoy the crunchy base and  smooth and creamy texture of the fillings !!  

 

 

No-Bake Matcha Tart Recipe

INGREDIENTS

For 16cm / 7in loose bottom baking cake tin   (or 16- 21cm / 7 -8.5in round tin , 20cm x 15cm / 8in x 6in container) 

For the Base

150g / 6 oz       biscuits  (any biscuits)

90g / 3.5 oz      butter 

For the Matcha filling

4 tbsp (12g)      powdered gelatine

3 tbsp (18g)      Matcha

300ml                milk

300ml                heavy cream (double cream)

100g / 3.5oz      sugar

INSTRUCTIONS

Make the Base

1 Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter and stir in biscuits. 

2 Place a parchment paper round the tin or container. Press the mixture into the tin and press evenly with a spoon.

 

 

Make the Matcha filling

1 Sprinkle the gelatine into 4 tbsp/60ml of water, mix them and leave to set for a few minutes.

2 In a bowl, mix sugar and matcha well with a whisk. To avoid making a lump of matcha, it's better to sift matcha before mixing.

3 In a pan, heat the milk until just before boiling.

4 Pour the third of the milk into the bowl, and mix throughly. After it is well mixed, add further third, and mix again. Finally add the rest of the milk and mix. Don't add all the milk in one go, or the matcha might become lumpy.

5 Add the gelatine mixture into the bowl and stir until dissolved.

6 Add the cream into the bowl and stir until it gets slightly thick. Place your mixing bowl into a bowl of cold water with ice cubes.

7 Pour the mixture on the base.

8 Cool and then chill in the refrigerator for 2-3 hours until set. Take the tart carefully out from the tin.

No-Bake Pumpkin Tart Recipe

INGREDIENTS

For 16cm / 7in loose bottom baking cake tin   (or 16- 21cm / 7 -8.5in round tin , 20cm x 15cm / 8in x 6in container)  

 

For the Base

See the matcha tart.

For the Pumpkin filling

360g / 13 oz        flesh, peeled pumpkin (Sweet pumpkins are better than large watery jack-o'lantern)

4 tsp (12g)           powdered gelatine

200ml                  heavy cream (double cream)

150g / 5.29 oz     sugar

INSTRUCTIONS

Make the Base

See the matcha tart.

 

Make the Pumpkin filling

Use a food processor to blend and also as a bowl. If you don't have it, use a bowl and stir well with a hand mixer.

1 Make pumpkin puree. Cut pumpkin into 3cm/ 1in cubes. Cover with cling film and cook in a microwave on high for 5-7 minutes until tender. Or steam them for 5-7 minutes until tender. Put them in a food processor and blend until smooth.

2 Sprinkle the gelatine into 4 tbsp / 60ml of water, mix them and leave to stand for a few minutes.

3 In a pan, heat 150ml of water and sugar on low heat until dissolved. Make sure it doesn't boil.

4 In the food processor, add the sugar water and blend with the pumpkin puree ,then add the gelatine mixture and blend. Add heavy cream and blend.

5 Pour the mixture on the base.

6 Cool and then chill in the refrigerator for 2-3 hours until set.Take the tart carefully out from the tin.

 

Enjoy!!

 

 

 

 

 

 

Today's recommendation  

Wakoucha Japanese black tea

Would you like a nice cup of wakoucha Japanese black tea with the tarts? This black tea goes very well with these creamy tarts. 

Ogura Tea Garden: Yabukita Wakocha First Flush Black Tea from Ashigara, Kanagawa 足柄産のやぶきた紅茶

 

 

This tea utilizes Yabukita cultivar tea plants, and is grown without the use of pesticides. Farmer Yuki Ogura produces this black tea in the style of first flush Darjeeling tea, withered, rolled, then lightly oxidized.

 

 

Matcha

Yunomi Matcha: Premium Culinary Grade Matcha  

Also known as a latte grade or cafe grade, this matcha is meant for use in making lattes, chocolates, ice cream, matcha latte, and baked goods such as cakes, frosting, cookies, etc. 

  

• Region:  We source from Kagoshima, Kyoto, Nishio, Mie, and Shizuoka, Japan.
• Notes:  All tea leaves are used were grown without pesticides but were not necessarily certified as organic  
• Color:  Dull but dark green.
• Texture:  Ultra fine. (A very low grade matcha would taste grainy.)
• Aroma:  Weak
• Flavor:  Strong. Good balance of umami / astringency.