Pumpkin Chess Tart
Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it is drier than ordinary pumpkin and lends a creamy texture and sweet yamlike flavor.Plus: Ultimate Thanksgiving Guide Beautiful Desserts
The tart can be refrigerated for up to 1 day.
One 3 1/2 to 4-pound kabocha quartered, seeded and steamed until tender, will yield about 3 cups of puree. For the best results, scrape the cooked flesh from the skin, then pass the flesh through a sieve for a smooth puree.