Two kuri squashes would yield too much soup so I decided to use the second one for a tart. I have never made a tart from scratch and decided to adapt the recipe for tart dough from Martha Stewart’s Baking Handbook. It was a workout rolling the dough. It took me hours to finally create a piece of dough that fitted my tart pan. I had to roll out 4 smaller rectangles of dough and pieced them together. The next few days, my forearms remained sore, like I had played tennis for the first time in months. I could barely hold my toothbrush. I decided to be adventurous and added mascarpone cheese to my tart recipe. All my hard work was paid off handsomely.
The soup was light, delicious, and comforting. Perfect for a cold, chilly afternoon. I slurped up the bowl of soup while wrapped up in a thick blanket.
Then I moved onto the tart.
It reminded me of pumpkin pie but tasted more nutty with a mousse like consistency, probably the doing of the mascarpone cheese. What a satisfying meal! This was my first time cooking with red kuri squash and I cannot wait to try it in future recipes.