Photo: Korea Ministry of Food and Drug Safety

Peanut Squash Tart

Name: Peanut Squash Tart
Cuisine: South Korea
Ingredients: Peanut squash (butternut squash) (1/2 pc); 13 g Almond flour (13 g); 15 g Butter (15 g); 35 g Cake flour (35 g); 10 g Yogurt (10 g); Egg (1/2 pc); Apple (1/2 pc); 5 g Starch (5 g); 0.5 g Salt (0.5 g); 5 g Walnuts (5 g)

땅콩호박 타르트

Dessert · Grilled

DessertsCourse

337kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Peanut Squash Tart

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Peanut squash (butternut squash)땅콩호박(1/2 pc)
Almond flour아몬드가루(13 g)
13 g
Butter버터(15 g)
15 g
Cake flour박력분(35 g)
35 g
Yogurt요거트(10 g)
10 g
Egg달걀(1/2 pc)
Apple사과(1/2 pc)
Starch전분(5 g)
5 g
Salt소금(0.5 g)
0.5 g
Walnuts호두(5 g)
5 g

Nutrition per serving

337kcal

35.5gCarbs

7.2gProtein

18.5gFat

10.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add the cake flour, almond flour, and salt to the cold butter and mix by crumbling it together.
Add the egg and water, mix into a dough, and let it rest.
Roll out the rested dough with a rolling pin, cut out shapes with a cutter, and bake in a 180°C oven.
Boil the squash, mash it through a sieve, add the apple juice and egg, and mix over a double boiler.
Add the starch to step 4 a little at a time to adjust the thickness, then add the yogurt.
Put step 5 in a piping bag, pipe it thickly onto step 3, and sprinkle with chopped walnuts.

💡 TipUsing apple juice and yogurt gives a sweet-and-sour flavor that tastes good without sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.